I use about 1.5 cups of oil per egg, but that is the thing. I think the oil does get stiff in the fridge. I use a national brand of oil.
I’ll say it right now: I don’t like olive oil. Most of what I’ve tasted is too overpowering and takes over the flavor of what it is supposed to be enhancing.
You can also add a little bit of water... very little at a time, or it might break.
/johnny