In the Mediterranean is virgin olive oil never used for frying food, only for adding to it?

EXTRA virgin is used for salads and for flavor and it burns easily.

"Virgin" olive oil has little flavor and is good for frying

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i thought it was potage de saint germaine or yellow split pea soup  thanks

That is correct.

Virgin olive oil is used for cold dishes, and for cooking at lower temperatures (although people do use it for pan-frying) because virgin olive oil has a low smoking point meaning at high temperatures the oil will burn.

What is typically used for frying in Mediterranean foods is EXTRA virgin olive oil (also refer to as cold pressed). This type of olive oil has a very high smoking point (+400 degrees F). and even when you deep fry you are not going to exceed 375 degree F.

Unfortunately, depending on which country you live in, the label of "extra virgin" or "virgin" olive oil may not be accurate because in some countries there is no enforcement or laws regulating of those wording.

But assuming the labelling are accurate and truthful:

1) regular olive oil is usually a blend of virgin olive oil and other types of low quality oil which are usually processed (such as being hydrogenated). This kind of oil is a waste of your money because the processing removes all the healthy benefits of olive oil which are the antioxidants in it.

2) virgin olive oil is a step up from regular olive oil and is not blended with other types of oil. 

3) extra virgin olive oil (or first cold pressed) is as pure an olive oil as you are going to get without having to grow your own olives and press the oil out of them yourself.

Both virgin and extra virgin olive (EVOO) are mechanically extracted/pressed from olives and no chemicals or heat is used. The EVOO is more acidic than virgin olive oil. But in terms of antioxidants, they both have their pros and cons because EVOO does not necessarily have more certain antioxidants than virgin olive oil.

The virgin olive oil is generally use for dressings and 'drizzling'. 

i thought it was potage de saint germaine or yellow split pea soup  thanks

It's smoke point is too low for deep frying. It's great for pan frying.

 Yes, olive oil is used for frying all over the world including countries bordering the Mediterranean Sea.

Olive oil isn't a good choice for certain types of frying such as deep frying, but it's very commonly used to saute which is a form of frying that doesn't require immersing the entire piece of food in oil. 

1967, USAF, Athens Greece, was there for 2.5 years.  The Greeks fry their potatoes in olive oil, as that is the cheapest cooking oil in Greece.  Fabulous flavor!

FYI-- Virgin Olive Oil has a smoke point of 410 °F, deep fry is done at 350 to 375 °F.