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Refined olive oils are suited for deep frying because of the higher smoke point and milder flavour. [24] Extra virgin oils have a smoke point around 180–215 °C (356–419 °F), [ 1 ] with higher-quality oils having a higher smoke point, [ 25 ] whereas refined light olive oil has a smoke point up to 230 °C (446 °F). [ 1 ]
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