So, wanting to know that the stuff in the bottle labeled "extra virgin olive oil" is exactly that and not some mix of other oils (potentially 'deodorized') plus flavorings makes me a snob?

Not safe for frying, maybe, but I've used it for sauteing for years with no problems.

More like olive oil is _dangerous_ for cooking. It's not saturated enough to be a safe cooking oil, unless you're talking extremely low temperatures. Use it as a condiment only.