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...