Spanish cuisine uses the most oil among all Western and Central European cuisines.
Coconut oil is considered of lower quality than olive oil as it tastes more lardy.
All the better Spanish restaurants overseas do prepare food in olive oil. Customarily the Spanish export quality is chosen which is more refined than the kind of olive oil common in Spain. However, as the more original and less refined Spanish olive oil lies rather heavy on the stomach , the more refined qualities are anyway preferred by non-Spaniards. A further concession to the non-Spaniards are the reduced quantities of oil in many dishes as they are served in the Spanish restaurants abroad. Another general feature of Spanish cuisine is the wide use of innards or uncommon cuts of meat like tongue or feet.