Following up to Peter H.M. Brooks

Actually it depends rather on the sort of olive oil. Highly refined (pure
yellow) olive oil does have a high smoke point. Extra Virgin Olive Oil,
since it contains many 'ímpurities' has a much lower smoke point and is
quite unsuitable for deep frying.

the usual reason given for not using extra virgin for frying is
cost for no benefit.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" -- you can email us@ this site
Spain,cuisines and walking "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap