Olive Oil for High-Heat Cooking: Safety and Smoke Points

HN points to it to debunk the stubborn olive-oil-at-high-heat myth, valued for its cited sources and food scientist interviews.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.