It stands up well to frying: its so-called “critical” temperature lies between 210 °C to 220 °C (410° F - 428° F) which means it can be used for all kinds of cooking. Olive oil’s melting point lies between +5° and +7 °C (+41 °F +44 °F) which explains its easy digestibility. Obviously its nutritional, digestive and gustatory virtues are best exalted when unheated. It should be kept around +18 °C away from light. It can be flavored in various ways (with lemon, garlic, rosemary, hot peppers, thyme, peppermint, basil, bayleaf...). In this way you have a wide range of savoury and dietetic oils at hand