Olive Oil has a great resistance to chemical changes when heated. Its smoked point (the temperature at which olive oil smokes and chemical decomposition begins) is 410 Fahrenheit. If we consider that the average temperature for frying food is 350 Fahrenheit, we see olive oil is totally appropriate for it.
Olive oil is better tolerated than butter by the stomach, boosting the properties of the liver and increasing pancreatic secretion, so its use in the kitchen , both when frying and when dressing dishes, is highly recommended.
