You can do more research but refined olive oil has a higher smoke point than extra virgin olive oil. So, you can still use “olive oil” (although refined) for high temperature cooking.
I do not have a specific source to link to but, in my research of fats, accidentally going past the smoke point of an oil makes compounds you really don’t want to ingest. Essentially, once you see smoke, it is too late.
The same goes for avocado oil - there is “Extra Virgin Avocado Oil, First Cold-Pressed, Unrefined” on Amazon with a smoke point of 400 but there is also the more refined “Cold pressed and centrifuge extracted” avocado oil with a smoke point of 520.