Chefs are supposed to cook at different temperatures when using different oils.
The real problem with olive oil for frying is the cost of the oil compared to lesser products.
There are also natural compounds in the virgin olive oil that can be destroyed by heat so it is considered beneficial to consume it without previous heating in things like salads or bread dipping to gain any benefits from components which are not in other oils.
I agree, except I state it differently.
Chefs are supposed to cook at different temperatures when using different oils.
The real problem with olive oil for frying is the cost of the oil compared to lesser products.
There are also natural compounds in the virgin olive oil that can be destroyed by heat so it is considered beneficial to consume it without previous heating in things like salads or bread dipping to gain any benefits from components which are not in other oils.