Yes, it is absolutely preferable to use extra virgin oil to fry and shallow fry. The smoke point of olive oil, or the temperature at which a food fat is heated to high temperatures si oxidizes and degrades, is about 195 ° C / 198 ° C. Being a monounsaturated fat, rich in oleic acid, it therefore degrades more slowly due to the effect of heat. L'extra virgin olive oil, also cooked, therefore continues to guarantee antioxidant properties, maintaining its role as the main source of good fats in the diet. Compared to other vegetable oils the high quality extra virgin olive oil it is absolutely the best ingredient even in the cooking phase