Following up to Matti Lamprhey

>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.

This seems to make sense and for once taste, cost and smoke point
all come together to give cost effective results for all uses.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
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