Olive oil will smoke you out

No, olive oil is not great for high-heat grilling.

Its smoke point is around 375°F for extra virgin, maybe 400°F for light/refined. A screaming hot grill pushes 500°F+. That means you’ll get acrid smoke, bitter flavors, and a waste of good oil before the food even hits the grates.

Use avocado oil instead. It has a smoke point of 520°F, neutral taste, and handles direct fire without breaking a sweat. Grapeseed, refined coconut, or even a high-quality vegetable oil will also do the job.

Reserve your olive oil for marinades, drizzling after cooking, or medium-heat stuff where its flavor actually matters.

Keep the fancy stuff for finishing.