That's also a confusing point. https://www.healthline.com/nutrition/is-olive-oil-good-for-c... says it has a moderately high smoke point and possibly more importantly has a composition that is more resistive to oxidative damage than vegetable oils.

I usually fry and cook with olive oil.

>Olive oil has too low of a smoke-point to be used in frying.

this is a common myth

you also hear stuff about whether extra virgin is better or worse for cooking than just basic, with people coming out strongly on either side

> this is a common myth

Do you have a source for that? It's pretty easy to google the smoke points and most charts indicate olive oil is fine for sautéing but not for frying.

Do you fry in >400 degree oil? There are many foods that are fried in olive oil for example in Spanish food. It seems fine since most frying is done well below the smoke point.

"Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics"

https://pubs.acs.org/doi/abs/10.1021/jf503146f

See also this video:

https://www.youtube.com/watch?v=l_aFHrzSBrM

There are several types of olive oils. Extra virgin (with lowest smoking point) is mostly used raw in salads and dressings, etc. Pure or refined(with highest smoking point) mostly used for cooking.

well, i use virgin olive oil for frying all the time

Hum, Do the millions of people frying everything in olive oil know that is impossible to fry something in olive oil?