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Unless you cook with very high heat (heat beyond what most res­i­den­tial stoves can even achieve), you can use olive oil for all of your cook­ing. Extra vir­gin olive oil does lose its great taste when it’s heated to a point, so you might want to choose a more eco­nom­i­cal grade when you cook above a low/medium heat. If you’re not too con­cerned about the cost, go ahead and use extra vir­gin for every­thing.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.