Originally Posted by lylemcd
cykomiko will be the one to give a good answer to this but I believe the heat point on olive oil is pretty high. I still think my general tendency would be to cook with a more stable fat (sat fat) and just throw the olive oil on top.
canola has an even higher smoke point. Also, the more you heat an oil in the more you're going to kill flavor.
So as a general rule (to be broken whenever you feel like it): Cook with small amounts of high smoke point canola (spectrum makes a good one) and then add olive, or sesame, or whatever yummy oil the dish calls for after cooking.