[dataduck]

> The smoking point is not a problem

Could not disagree more. Olive oil will be spewing smoke and changing flavour well before you get to a sensible temperature for shallow or stir frying. It is very tasty and apparently quite good for you, so it's a great choice for low-temperature cooking, but anywhere smoking point is important, olive oil is not what you're looking for.

[Aeolos]

That's a different point though: the fact that it tastes different does not mean it is harmful to consume (which is the point I was trying to make).