Interesting that the posted page actually gave two very different temperature for extra virgin olive oil: 160 vs 190. Then, two rows above, refined olive oil ge

Interesting that the posted page actually gave two very different temperature for extra virgin olive oil: 160 vs 190. Then, two rows above, refined olive oil gets a large range: 199-243. I wonder if there are too many variables in manufacturing olive oil, that the current categorization is not that informational any more (at least for determining smoking point).