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Olive Oil
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- Before to fry eggs, add to the warm olive oil a little of salt to avoid that the eggs sticks in the bottom of the pan.
- If you don want that the olive oil dabbles when you fry "calamares" (sepia), add a cork at the starting to warm the olive oil. - Performances of the olive oil (warm or cold) are better than other oils. - Olive oils grows when we warm it, so only we need a minor quantity of oil that if we use other oils or greases to cook. 
- Never mix olive oil wit other oils or greases.
- We can use to fry the olive oil until 5 times. - when we use a lot of olive oil is preferable use a deep pot because when the olive oil is warmed grows and dabbles. - To fry fish is important to season it and cover it with flour before introduce it in the frying pan with olive oil very hot without move it.It turns and fries very slowly. - If you add a little of olive oil in the water avoids that the paste hit in the bowl. - It's possible smear all vegetable types, crudes o og legumes, rebozar todo tipo de legumbres, crudas or cooked, fish and all of your preference because it'll be exquisite. 
- Actually the olive oil is a part of the "live art". Its consumption, like other rediscovered products by the modernity, is not reduced to the olive oil production areas, but it is a quality cook sign, that gives to every food its just position in an intelligent and refined feeding.
- The efficiency is greater than other vegetable oils in cold or in warm.
- In cold, seasoning salads, vegetables, fishes,etc. and due its aroma and its taste are more intense is necesary a less quantity of oil. - It's necessary less quantity of olive oil because you can verify like its volume "grows" to heat up it. |
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