Even if some people still think that it’s dangerous for your health to cook with olive oil, contrary to popular belief, olive oil has a quite high burning point – somewhere between 170 and 210°C (350-410°F). This mean you can still fry with olive oil (but you should avoid deep frying).
Depending on the type of olive oil, you can use olive oil for finishing a dish, dipping, vinaigrettes for salads, baking, to sauté, roast, grill, sear, and fry.
Another interesting use of olive oil in the kitchen is in infused oils where you add an additional flavour to the extra virgin olive oil (basil, lemon, rosemary, etc.)
Extra virgin olive oil
Use EVOO to add flavour to a dish, as a finishing touch, for dipping, or as a vinaigrette fro salads.
You can use it to sauté, bake, and light fry.
Virgin olive oil
Due to its minor defects in taste it is better to use it for marinades, sautéing, roasting, light frying, baking.
Regular olive oil
Because it has a higher smoke point than EVOO – somewhere arounf 240°C (470°F) and mild flavour, chefs use it as a general purpose oil and prefer it for sautéing, roasting, light frying, baking rather than using it where the