"Reid©" > wrote...
> Following up to Matti Lamprhey
>
> > My own research doesn't back up your figure of 210C for the smoking
> > point of olive oil (or the other ones you quoted, either). This
> > table from Holland & Barrett seems to accord with the info from
> > other sites (celsius converted from fahrenheit):
> >
> >DegC Type
> >271 Avocado
> >240 Soya
> >232 Corn peanut, safflower, sunflower (refined)
> >210 Sesame
> >204 Rapeseed, walnut
> >176 Olive
>
> My figures are from "oils, vinegars ans seasonings" Ridgway,
> Mitchel Beazley.
> They give avocado as 220, soya, corn at 210
>
> "The author says the oils above[1] are all suitable for deep
> frying. some of the specialised oils like the nut oils and
> oriental sesame oils do not have such high smoke points...."
>
> 1] (corn,grape,ground,olive,rape,soya,sun)
>
> Different sources, different figures, all I know is olive oil
> works.
>
> >-- posting from alt.usage.english, where food is our forte
>
> here too (food_drink.misc) :-)

I see Peter Brooks got here before me, but I was going to say that it
probably depends on the degree to which the olive oil has been processed
or refined; other oils show a wide range of smoke point from 160C to
232C depending on the degree of refinement. Consequently the extra
virgin olive oils that people now buy for the taste will be at the
bottom of this range; the processed ones which are now out of fashion
will probably have a 200C+ smoke point.

If you're saying that you deep-fry chips in extra virgin olive oil at
180C or so, this seems to go against most of the advice out there.

Matti