Someone from the USDA must have gone to Valencia and ordered paella - they just discovered what Spain and all other Mediterranean countries have know for thousands of years - You can cook with olive oil:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/deep-fat...
"Deep Fat Frying and Food Safety / What kind of oil is recommended?"
"All oils have a "smoke point" at a specific temperature. At the "smoke point," the oil begins to break down and can have a foul odor or taste. The following oils have a high "smoke point" and are recommended to use for deep frying: olive...."
"Approximate Smoke Point: Olive - 410 °F"
Maybe someday they'll discover that real, unadulterated extra virgin olive oil tastes better - and is better for you - than the adulterated products labeled as 'olive oil' that they've allowed to flood the market.
A few thousand years late - but hey - welcome to the club.
