Seems its ok...

I know i read something about olive oil being one of the better oils to use in cooking, because when heated, its fatty acid chain does not mutate (unlike hydrogenated oils, they are heated to such high temps that the chains are destroyed/mutated, hence why its not good for you) at low temperatures.

Just found this:

Its high concentration of oleic acid not only keeps our arteries supple, it is also partly responsible for olive oil’s popularity--it is a fairly stable oil with a high smoking point. This means it is suitable for all cooking except frying, and it stores for a year to a year and a half in cool, dark storage conditions.

//www.curezone.org/foods/olive_oil_for_health.htm

Also, if you look up the Johanna Budwig diet, there are some pages there somewhere that talk about oils and their suitablility for cooking etc.

xoLeah.

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