The smoke point of olive oil lies between 190 and 207 °C. Since olive oil reacts sensitively to high temperatures, it’s more advisable to cook food at low temperature even though this may take longer. Additionally, enough olive oil should be poured into the pan, but it shouldn’t lie higher than a quarter of the food’s thickness (for example fish or escalope).
If you’re frying on both sides, excess oil in the pan shouldn’t be used again when turning.
The best way to enjoy olive oil is by pouring it on salad, tasting it combined with other food or drinking it pure. That’s how you will preserve all of its polyphenols and the high content of monounsaturated fatty acids and vitamin E.