It's safe enough as it has a smoke point of 193..210°C. But then again deep frying food is not that great for health. I usually add water or sauce to prevent oil from reaching those temperatures and smoking, I believe the term is sautéing. For deep frying I'd rather use refined sunflower oil or rice bran oil since they have a higher smoke point of 232°C, neutral taste, they're low in saturated fats (13..20%) and they're more affordable. You can also use lard or tallow if you can tolerate them, though they're higher in saturated fats (40%). Fried potatoes taste better and have a softer texture when fried in lard. Anyway, don't take my word for it on deep frying, as we almost never deep fry anything.

https://www.oliveoiltimes.com/world/frying-with-olive-oil/30...

The low smoke point makes it perhaps impractical to cook with at high temperature if you don't have good ventilation. But the "good properties" (antioxidants) mean it's probably the best high temperature veg oil, oxidation being the primary issue with veg oil.