I don’t know if there was much interpretation. It broke down the science well enough or at least offered theories.

Having some good success and failure I am willing to try a few ideas in the article.

One variation a YouTuber offered was to heat the oil in the pan on the stove and then wipe the excess.

So far I have duplicated a lot of points in the article with different success ratios. I do agree a long smoke rate, upside down and long cooling period is ideal.

I use the grill so I don’t worry about the smoke generation.

More or less I’ve used this on the last successful project, but with corn oil. I went with a hybrid seasoning oil recently and I’m not impressed. I’ll try flax next.

I guess the best oil (olive or otherwise) is highly processed, to remove volatile (flavour and healthy) components, since it’s essentially just being cooked into a polymer. Added bonus that these are probably cheapest - is that your experience?

Olive Oil's smoke point is not terribly high.

https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...

It looks to me like refined olive oil is in a range that puts it near the top. I guess the question though, is: is it sufficient?

Why do you want it to work? Sunflower is cheaper, higher smoke point, and the flavour isn't relevant here (though even if it weren't going to be lost, you would not want it, another strike against olive anyway).

If it’s to be dismissed, might as as well do it for the right reasons. Additionally, if somebody doesn’t have sunflower oil on hand (like me), then understanding what can stand in might save a trip to the grocery store and having yet another singly-used item in the cupboards.

Well, the only reason ever really to use olive is for its flavour; otherwise something else (e.g. sunflower, rapeseed/vegetable) is at least as appropriate and significantly cheaper.