There's no such universally defined concept as an "oxidation point" at a specific temperature in food science. It's called "smoke point". Also 140°F (60°C) that’s barely warm, and nowhere near any cooking temperature. The actual smoke point of extra virgin olive oil is between 190–220°C (375–428°F).

The above reflects a misunderstanding of both terminology and the chemistry of cooking oils. But what do I know. I only worked in that industry for +30 years.