Cooking With Olive Oil: Should You Fry and Sear in It or Not?

A common belief is that it is not good to cook with olive oil over high heat. Many people think that olive oil degrades and becomes unhealthy when it reaches its smoking point (which is fairly low at 165 - 190°C)

In this article, Daniel Gritzer looks at the science behind cooking with olive oil over high heat. In summary, he found that:

1. Literature on this subject is confusing, but he could not find a single scientific article that proved olive oil to be bad for high temperature cooking
2. Even when olive oil goes byond the smoke point, it remains safe to use for up to 36 hours
3. Testing various recipes using olive oil and canola oil, there is no significant difference in taste

Sourced from serious eats