Multiple sources discuss whether olive oil can be used for Indian cooking, particularly deep-frying snacks. The guidance focuses on smoke point and flavor as the two main considerations. The articles state that refined olive oil and pomace olive oil can be used for deep frying because they have higher smoke points than unrefined or extra-virgin olive oil. A higher smoke point helps the oil tolerate higher cooking temperatures with less risk of smoking or burning. The sources also note that these olive oil types have relatively mild flavors, which are described as better suited to Indian snack cooking than stronger-tasting varieties. The discussion centers on matching the oil type to the cooking method rather than assuming all olive oils behave the same. Overall, the reporting frames refined and pomace olive oils as workable options for deep-frying, while implying that lower-smoke-point olive oils may be less suitable for the same high-heat applications.