Avocado has nearly an identical lipid profile to olive oil. You can use them interchangeably. I cook with extra virgin olive oil all the time. Just don't heat it til it smokes. Studies have shown that the monounsaturated fats hold up well to heat. Just don't keep reusing the oil like they do at restaurants. A quick fry isn't going to hurt it IMO, especially if you infused herbs into the oil. I've purposely microwaved oil for 30 seconds to warm it up, placed rosemary in it and kept it in the fridge to increase the antioxidant profile. Some things just have to be cooked in olive oil for the wonderful flavor. Treat avocado oil the same IMO.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.