Extra-virgin olive oil has a low smoke point (temperature at which the oil disintegrates and begins to smoke) so be careful when cooking with olive oil so you don’t overheat it.
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Olive oil is great for sautéing, especially wet sautéing.
Pour approximately 1/4 cup of water in the pan or skillet and heat just below the boiling point. Add your food and cook some before adding the oil, which lessens the amount of time the oil is in contact with the hot pan, stirring frequently to further reduce the time.
Note: Olive oil should not be used for deep frying, in fact you want to avoid deep frying any food!
To your wellness,
Source: Prime Time Health by William Sears M.D.