Should I eat this? Can I cook with that?
Don't cook with olive oil
Olive oil is more beneficial for frying than vegetable oils or animal fats. When used within the correct temperature conditions olive oil maintains its structural composition and retains more of its nutritional values.
In addition to being more nutritional, olive oil has a smoking point of 210ºC, higher than the ideal frying temperature of 180ºC. Fats with lower smoking points such as corn and butter break down faster causing toxic by-products.
Reference: International Olive Council