Olive oil is not that good for you, and most importantly, it burns at really low temperatures, and ends up tasting horrible when it happens.
Olive oil doesn't have trans fat, is low in omega-6 (unlike seed oils), has a high ratio of monunsaturated fats to saturated and polyunsaturated fats, and has a bunch of vitamins and antioxidants as well. It's pretty much the healthiest fat in existence.
Depends on where you are. If in the USA, maybe it is, and be prepared for much worse: Mr. Trump is threatening with 25% minimum tariff for our oil. Funny that it's some kind of retaliation for Airbus, while Airbus finally will be spared. In the bright side, it should be even cheaper for us.
I did a quick search and found this: https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a...
which suggests that EVOO has a relatively low smoke point compared to sunflower and peanut oil.
I'm still open to other numbers though, since I'm not sure what study if any these numbers come from.
The low temperature smokepoint scaremongering for olive oil has been debunked: https://health.usnews.com/wellness/food/articles/why-you-sho...