Right, I think what he's saying is that you shouldn't use cold-pressed oils for cooking/frying. Cheaper refined oils are better for this purpose. Keep the fancy cold-pressed oils for salads, dipping, drizzling, etc.
Refined olive oil does have a slightly higher smoke point than refined canola/rapeseed oil, but for most home cooking purposes it's probably within the margin of error. Something like refined sunflower oil or refined avocado oil has a higher smoke point still.
Refined olive oil does have a slightly higher smoke point than refined canola/rapeseed oil, but for most home cooking purposes it's probably within the margin of error. Something like refined sunflower oil or refined avocado oil has a higher smoke point still.