I wasn't citing or referring to anything external, just to my own experiences cooking. Still, I appreciate learning about your culture. If there are extra virgin olive oils that withstand medium-high and high heat, I'm jealous! I think I'll try experimenting with some of our local suppliers.

Edit:

> This is really the question to ask yourself: where does your information come from? Is there any evidence to the contrary?

I cooked almost exclusively with olive oil for many years. You can ask anyone in America about their experiences with it, and it will probably be the same. I can't speak about taste, but the olive oils found in our stores begin to smoke extremely easily.