Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra virgin olive oil is heated above 350 °F (177 °C), the unrefined particles within the oil are burned. This leads to deteriorated taste and possible toxicity due to the creation of polycyclic aromatic hydrocarbons (PAHs).[39] Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.