I used to worry about that but it turns out that cooking (even flying) with extra virgin olive oil is totally fine. The problem with the low smoke point in evoo is a myth.
https://www.aboutoliveoil.org/olive-oil-smoke-point-measured
https://www.aboutoliveoil.org/olive-oil-smoke-point-measured
Secondly, this article claims "the oil and the food did not exceed 180⁰ F" which is well below the point where Maillard reaction occurs. Maybe in their specific "we represent the olive oil industry" environment, it didn't exceed this temperature, but I'd take that with a grain of salt.
Searing scallops in EVOO produced consistently burnt-oil tasting results until I switched to avocado oil.
My Italian mother growing up would insist on using EVOO to pop popcorn and it always tasted like burnt olive oil. My results are far better using the exact same process but a higher smoke point oil like avocado oil.
I also prefer the results of seared steaks with a higher smoke point oil than EVOO. Especially when I use the iron skillet outside on an oversized bed of glowing hot coals so hot I can barely stand to be near it. I've used EVOO here in a pinch, but it immediately starts to smoke before I've even put the meat on.
> Not even close. We used an infrared thermometer to measure the temperature of food (here, Brussels sprouts and garlic) being sauteed in extra virgin olive oil. ... As you can see in the video below, the oil and the food did not exceed 180⁰ F.
I watched the video. Indeed, the Brussels sprouts cooking in oil did not exceed 180F. No kidding — wet food, e.g. Brussels sprouts, won’t exceed the boiling point of water until it’s quite dry. But this is entirely missing the point — the oil in the pan is considerably hotter, hence the sizzling.
https://suppversity.blogspot.com/2014/12/the-quest-for-optim...