It’s important to keep temperatures in mind when you use olive oil. Not all grades are meant for cooking! Extra virgin olive oil retains some antioxidants and bioactive compounds from olives. It’s better to use it only for cold dishes like salad dressings or making dips like hummus. Light sautéing is also fine or stirring it into soups as a finish. Add it to your summer salads but don’t use it for roasting vegetables or frying! Its smoke point is 350°F (180°C) whereas refined olive oil can be heat to 440°F (230°C).