Olive oil is fairly resilient to heat oxidation, so I wouldn't worry too much about light sauteing. Although it does diminish the flavor. Rather than worry about temperatures so much, I'd recommend keeping the pan on medium heat and sourcing your olive oil from California and never purchasing imported olive oil. It's typically black market garbage cut with cheap seed and nut oils. If you have a Trader Joe's near you, their California Estate Olive Oil is pretty good stuff. Don't cook it too long, buy good quality extra virgin and you'll probably get the best flavor with the best health benefits.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.