Refined or standard grades of olive oil are generally considered superior for high-heat cooking and frying because they possess a higher smoke point, typically around 400 degrees Fahrenheit or higher, compared to delicate extra virgin oils. Refined olive oils undergo a gentle purification process that removes impurities and free fatty acids, resulting in a neutral flavor profile and greater thermal stability. Brands explicitly labeling their products for cooking, light taste, or frying ensure that the oil will not break down prematurely or impart overpowering flavors to heated dishes.