Usually I make dishes by adding a tablespoon of olive oil to the meat or vegetables and just have them for some time on a teflon pan.
I know that frying is done on high temperatures and results in lots of carcinogens.
But now I've read that olive oil's burnpoint is lower than sunflower's. Around 180 Celsius based on the refinedness. And at that point carcinogens arise as well, and this makes olive oil more unhealthy for "warm" cooking than sunflower oil.
Does this mean that even the cooking I described above should be avoided with olive oil? Or just frying?