Because it has a higher burning point, there is less risk of oxidization and therefore less risk of bodily inflammation?
Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. The runner up was coconut oil.
The study also disproved the commonly held view that oil with a high smoke point is best suited for high-temperature cooking. In fact, an oil’s smoke point doesn’t indicate how it will perform when heated.
From https://www.drweil.com/diet-nutrition/cooking-cookware/does-high-heat-hurt-olive-oil/
Olive oil doesn’t really burn at temperatures and durations we use in cooking. You may see smoke because anti- oxidants evaporate from oil.
I know a youtube link isn’t a science link, but the author of the video has a trackrecord of including experts, scientist and peer reviewed papers in his videos. So I thought it would get the point across better then difficult scientific literature
As long as you are not using extra virgin olive to cook, regular olive oil should be fine and has a fairly high burn point…unless you are deep frying but then choosing which oil is healthier for deep frying is pretty negligible at that point lol