Most people are cautious of cooking with olive oil due to the bad press it has but a recent study compared oils placed in a deep fryer and found that it took olive oil (particularly extra virgin) 24-27 hours for it to reach damage levels that could be harmful! So using olive oil for cooking not only tastes great but helps protect your food too. It’s the commercial vegetable oils (sunflower, safflower, corn) that you want to avoid like the plague.