[Riama]

Many people avoid using extra virgin olive oil for frying, believing that its smoke point is too low. But should you worry about it?
In fact, for most home cooking, especially at moderate temperatures, extra virgin olive oil is great. It has many beneficial properties, such as antioxidants and healthy fats, that are not lost at normal cooking temperatures. Of course, if you are frying at high temperatures or deep frying, you may want to choose an oil with a higher smoke point. But for general frying and cooking at home, this oil is fine.

[Daniels]

The smoke point of olive oil is an important point that I always keep in mind while cooking. The particularly low smoke factor of extra virgin olive oil smoke point one hundred ninety-220°C, so I try to avoid frying at excessive temperatures with it. But that doesn’t suggest I don’t use it inside the kitchen. It’s ideal for medium-heat frying, making sauces or salad dressings.