Olive oil has a smoke point of about 190 degrees Celsius, which means it starts to smoke and burn at high heat. However, the smoke point is an indication of the temperature at which the oil begins to smoke and burn. Most cooking applications do not require such high temperatures, so olive oil is suitable for cooking in most cases.
It is important to note that heating olive oil can lead to a loss of its valuable antioxidants, and it is recommended to use the oil at moderate heat and for shorter periods to preserve its quality. Additionally, the oil should be used in moderation to avoid overheating and oxidation.
Overall, it can be concluded that olive oil is very suitable for cooking as long as it is heated at moderate temperatures and used in moderation to make the most of its quality and potential health benefits.
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