The smoke point of an oil is the temperature at which it begins to produce visible smoke and can start to break down, leading to undesirable flavors and compounds. For olive oil, this smoke point typically ranges between 375°F to 410°F (190°C to 210°C), depending on the type and quality of the oil.

Many people believe that olive oil has a lower smoke point compared to other oils, making it unsuitable for high-heat cooking methods like frying. However, studies indicate that olive oil can withstand frying temperatures effectively. For instance, extra virgin olive oil (EVOO) has been shown to perform well under high heat, maintaining its stability better than several seed oils at frying temperatures (320°F to 374°F) (Serious Eats).

Frying with olive oil not only enhances the flavor of your dishes but also retains more nutrients compared to boiling. Research suggests that frying vegetables in extra virgin olive oil can be healthier than boiling them, as it helps preserve nutrients and promotes better absorption in the body (Olive Oil Times).

There are concerns regarding the formation of harmful compounds when oils are heated. However, current evidence does not support the notion that frying with olive oil produces harmful toxins at high temperatures. Most studies have not found significant health risks associated with cooking olive oil at high heat (Bon Appétit).

Olive oil is ideal for searing and shallow frying. It adds a subtle flavor to dishes without overwhelming the primary ingredients. For example, frying eggs in olive oil can produce a crispy texture and enhance the overall taste (Bon Appétit). The oil's flavor complements many dishes, making it a favorite among chefs.

While it is possible to deep fry with olive oil, it is generally not recommended due to the cost. High-quality extra virgin olive oil can be expensive, and using it for deep frying may not be economical (Bon Appétit). However, if you prefer a richer flavor in deep-fried foods, olive oil can be used effectively, especially in traditional dishes like Roman-Jewish artichokes (Serious Eats).

When used in frying, olive oil can significantly influence the flavor profile of a dish. A taste test comparing deep-fried artichokes in olive oil versus canola oil revealed that the olive oil imparted a distinct flavor, which many tasters preferred (Serious Eats). However, in dishes with robust flavors, such as seared meats with rich sauces, the difference in taste may be negligible.

For best results when frying with olive oil, consider the following tips:

Heat the oil until it shimmers before adding food.
Avoid overcrowding the pan to maintain the oil's temperature.
Use a thermometer to ensure the oil is at the desired frying temperature.

In conclusion, olive oil is indeed good for frying, particularly for searing and shallow frying. Its health benefits, flavor contributions, and stability at frying temperatures make it a viable choice for many cooking applications. While deep frying with olive oil is possible, it may not be the most economical option. Ultimately, the decision to use olive oil for frying will depend on personal preferences and the desired flavor profile of the dish. Whether you’re frying eggs, searing meats, or experimenting with traditional recipes, olive oil can elevate your culinary creations.