It is also outstanding in the preparation of mayonnaise and fine sauces in general, to which it imparts its flavor and aroma. Oils of varying degrees of fruitiness can be used, depending upon whether a strong or mild flavor is wanted.
Olive oil is well suited to preparing food at high temperatures such as in sautéing, boiling, roasting, broiling or frying (listed in ascending order of temperature) because of its stability. This is due to its predominantly monounsaturated fatty acid structure and to the antioxidant, protective effect of the tocopherols and poliphenols it contains. Animal fats oxidize quickly because they lack antioxidant substances; the same is true of seed oils, owing to the fact that their components are more unsaturated. Temperatures reach between 130' and 1900 C in frying. Consequently, olive oil's beneficial effects are even more important in frying than in other cooking methods. Frying is more common in the Mediterranean area and makes food more succulent without detracting from its nutritional value. The temperature inside the food remains at 1001 C until the water inside the food has evaporated. The result is that the effect of the high temperatures is reduced to a short period of time, which varies according to the type of food prepared and does not equate with total frying time.
When olive oil is used for frying, the food soaks up only a small amount of oil because an external, protective crust forms. When drier foods are being fried, coating in flour, breadcrumbs, eggs, etc. helps this crust formation. Also, since oil increases in volume when subjected to high temperatures, smaller quantities should be used.
This explains, why it is said that olive oil "grows" in the frying pan." ²