Why do you cook with olive oil? Is sauté temp lower than OO smoke point? I don’t know a lot about it. Hoping you can shed some light.
From what I’ve learned (especially from fellow tumblr Your Healthista) it’s nearly impossible to turn olive oil into trans fat on an average stove top, but some (like me) still feel more comfortable cooking it at very low temps. For higher temps I like to use organic animal fat (rendered from healthy animals), avocado oil, or coconut oil. I love the taste of olive oil, and use it a lot, especially raw (like in my paleo mayo). But on occasion I cook with it for high temps too, like when cooking shrimp, or browning meatballs.