Adam Ragusea does a lot of well researched videos around food science, and did one around using olive oil, even past the smoke point, fairly recently - https://www.youtube.com/watch?v=l_aFHrzSBrM

Some good interviews with food scientists, etc. Interesting for anyone wanting to learn a bit more on this subject.

I've swapped to using EVOO for most anything where it won't be too overpowering of a taste.