The Olive Oil Source claims that extra virgin olive oil smokes from 400 to 365 degrees F according to it's free fatty acid content. But the macadamia nut folk say that olive oil smokes at the temperature of hot water out of the tap; 190 degrees. When I suggested to the macadamia people that it seemed unlikely that olive oil smokes at a temperature lower than boiling water and that maybe they were confusing centigrade with Fahrenheit they insisted they were right.

So who do you trust for the real smoke point? The industry group which is advertising and promoting the oil, a random website or a food chemistry text? Here is what some research yielded:

The International Olive Oil Council: 410˚
Institute of Shortening and Edible Oils: 420˚

Or why not get some olive oil off the shelf and heat it up in a saucepan with a frying thermometer. This is properly done in a lab with special lighting which shows the first hint of smoke. My stovetop experiment yielded 350 degrees for a jug of discount store oil which had been sitting open in the garage for a few years and 380 for a premium fresh extra virgin oil. Olive oil is fine for frying.

It is annoying to counter these conflicting claims when most people would not fry with olive oil anyway. A cheap, flavorless oil with a high smoke point is usually recommended - something like canola, soy or peanut oil. Avocado, macadamia and premium olive oils can cost up to a dollar per ounce. It is unlikely that you are going to deep fry that Thanksgiving turkey in 5 gallons of oil at that price.

Besides, if we are so worried about our health, why fry at all? Better to talk up the flavor qualities of olive oil, an area where it shines compared to bland seed oils.