>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
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
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.
https://pubs.acs.org/doi/abs/10.1021/jf503146f
See also this video: