Of course you can! Olive oil, with its unique physicochemical indicators and health functions, is gradually becoming the ideal cooking oil of the new century. In many Western countries has been the widespread use of olive oil, if you take the ordinary salad oil and olive oil comparison, salad oil was transparent yellow, smelled obvious grease taste, into the pan with a little smoke; olive oil color yellow through green, smelling a share of attractive aroma, into the pan, a fruits and vegetables throughout the whole process of stir-frying, which will not destroy the color of the vegetables, but also do not have any sense of greasiness. It can stir-fry vegetables. Olive oil is considered to be the most nutritious of the fats and oils found to date for human nutrition. Unlike herbal oils, olive oil remains stable in its chemical structure at high temperatures because of its antioxidant properties and very high unsaturated fatty acid content. When using ordinary cooking oil, when the oil temperature exceeds the smoke point, the chemical structure of the oil and fat will change, producing carcinogenic substances. The smoke point of olive oil is between 240-270 degrees Celsius, which is much higher than the smoke point of other commonly used cooking oils, so olive oil can be used repeatedly without deterioration, and is the most suitable for frying oil.