Just use olive oil for everything except deep frying. It really is the best, and what is used by high end restaurants almost exclusively.
The smoking point is not a problem, the nasty stuff start appearing as couple dozen degrees _above_ the smoking point, so you can use that as an early warning system.
It also contains antioxidants, which bind some of the nasty stuff for a while, so it really is better for you for regular cooking.
> The smoking point is not a problem
Could not disagree more. Olive oil will be spewing smoke and changing flavour well before you get to a sensible temperature for shallow or stir frying. It is very tasty and apparently quite good for you, so it's a great choice for low-temperature cooking, but anywhere smoking point is important, olive oil is not what you're looking for.
The industries (merchants of doubt) are so active, it's absolutely nontrivial for a well meaning layman not wanting to invest oddles of time to get to good conclusions.