Originally Posted by ollinger
^^ the point here is that all oils oxidize when used for cooking, a process that creates presumed carcinogens. Olive oil does this at lower temperatures and so may be riskier to cook with. The health benefits of olive oil accrue from using it "raw" in salad dressings, making hummus, etc.
I know this. What I'm saying is that if you know what cooking temp to use, as someone else pointed out, then you will be just fine. If you want to use it above its nominal temperature, then that's not the oil's fault.