Not so. People aren't really arguing about the smoke point of oil, what they're debating is the effect of the oil reaching smoke point. Many oils when they reach smoke point start degrading and putting out carcinogens. This is not the case with olive oil, as olive oil is extraordinarily stable as far as oils go. CW:Meat J Kenji Lopez-Alt has an article about this.
Pretty easy struggle session to end, just link this: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils
Not so. People aren't really arguing about the smoke point of oil, what they're debating is the effect of the oil reaching smoke point. Many oils when they reach smoke point start degrading and putting out carcinogens. This is not the case with olive oil, as olive oil is extraordinarily stable as far as oils go. CW:Meat J Kenji Lopez-Alt has an article about this.
This.