Yes, the highest heating point of the olive oil is 210º C (when it starts to vapour-smoke), substantially higher than the ideal temperature for frying food (180º C).
In fact, the olive oil is the ideal fat for frying food. In addition to resisting high temperatures and not suffer any structural modification, the olive oil keeps its nutrients better than other oils, for its richness in antioxidants and also due to its high levels of oleic acid.
For knowledge only we leave here the smoke point of other fats used quite often in everyday cooking:
• Butter, 110ºC;
• Margarine, 150ºC;
• Corn and rapeseed oil, 160ºC;
• Soybean and sunflower oil, 170ºC;
• Peanut oil, 220ºC;
• Palm oil, 240ºC.