A few years ago, I went digging through studies and journals to answer this question. The answer I came to was avocado oil, EVOO and refined olive oil for when you desire a higher smoke point than EVOO.
EVOO, contrary to intuition, is apparently one of the better oils to use for long periods of pan and deep frying. The impurities lower the rate of oxidation of the oil and the formation of volatile organic compounds.
EVOO, contrary to intuition, is apparently one of the better oils to use for long periods of pan and deep frying. The impurities lower the rate of oxidation of the oil and the formation of volatile organic compounds.