Refined and extra-light grades of olive oil have a higher smoke point than canola (rapeseed) oil, actually. I had been using corn oil for its higher smoke point

Refined and extra-light grades of olive oil have a higher smoke point than canola (rapeseed) oil, actually. I had been using corn oil for its higher smoke point, in comparison to canola, but have now switched to refined and extra-light olive. Works better for me than canola, as I sometimes fry at above 400F (canola's smoke point).