The oil that comes from olives produces more oil than any other vegetable. The yield of olive oil is more substantial than other vegetable fats cold of hot. Served cold, as dressing on a salad, the quantity needed is lower since the flavor and the aroma are more intense. When warming up the olive oil, we can easily notice that its volume increases and, consequently, the quantity needed to cook or to fry is also lower.

How to buy, maintain and use the olive oil
When you choose a type of olive oil, among the large range of olive oils that exist at the moment, your choice will depend on the use that you make of it, since, as you choose an appropriate wine to go with each dish, you choose and use a different oil following the food that is going to be prepared.
Raw, to dress salads, vegetables and white fish, they are excellent soft olive oil. These oils are also adapted for tortillas, fried eggs, mayonnaise and pastry.
Olive oils with a fairly fruity flavor will give more personality to your salads and to other regional plates (marinated fish, codfish, gazpachos…). In order to support the fried flavor, especially the one of potatoes, and to support fryings, stews and estofados, olive oils will give an excellent result with a more intense fruity flavor and even with a bitter shade.
With practice, you will be able to choose an olive oil by its sensorial qualities and its source, between the large range on offer, each of them with their specific characteristics, without implying that some are better than others.
The olive oil is “a living” product. In order to conserve its freshness and integrality it is necessary to keep it away from heat sources, air, moisture, and especially from light. The extra virgin olive oil conserves all organic properties and sensorial qualities when it is used raw. It is the most appropriate oil for salads and for dressings to spread on bread or toast. Cold emulsified sauces (mayonnaise, for example) must be prepared with lightly flavored olive oil. In pastries, olive oil plays an important role since it participates internally, as an ingredient for paste, as well as externally when these paste require to be fried again.

Olive oil in frying
Frying is a way of cooking which consists of submerging raw or cooked food in olive oil. This is done in a deep container at a sufficiently high temperature (minimum 266ºF / 130ºC) so that it can remain golden and crunchy, and thus avoid being absorbed in the cooking oil.
At a suitable temperature for crackling (do not heat excessively), the olive oil does not show any substantial change of its structure and preserves its dietetics properties better than other oils.
Another advantage of olive oil, as fats contents of crackling, is the formation of a layer in the surface of the food which prevents any oil penetration to the interior of this last one.
Practical advice for crackling: Do not mix the olive oil with other vegetal oils or with other fat content. According to the food which is frying, the olive oil can be use once again. In general, it should not be used in crackling already used more than four or five times. To finish, remember that the olive oil is the most efficiently, lightest and tastiest for the cracklings, if it is used in a suitable way.