Olive oil is mostly monounsaturated fat. That’s stable for cooking, even more than polyunsaturated oils like sunflower or grape seed. But extra virgin olive oil also has little bits of water, plant particles, and chlorophyll. Those can oxidize faster at high heat.
Does that mean it’s poison? No. It means it tastes grassy or peppery after a big fry. If you’re doing a steak sear at nuclear levels, maybe grab avocado oil. But for an omelet? A stir-fry? Go wild with the good stuff.
Remember: Olive cultivation started in ancient Greece. They weren’t afraid of a little heat. They ate bread dipped in it. They cooked fish in it. They probably used it for lamp oil. And they lived.
