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A financial advisor <a href=" http://thefratellis.com/site/tadasoft-20.pdf#tender ">order tadasoft</a> This, too, is a myth. Olive oil is a popular choice in Spain, Italy, Greece, and many other south European countries for frying. But the key is to pick the right type of olive oil. As mentioned in the previous slide, it's not such a good idea to fry with extra-virgin olive oil. But refined olive oil has a much higher smoke point than extra-virgin. At roughly 468 degrees, its smoke point is higher than or nearly as high as some other oils popular for frying, including peanut oil (450 degrees) and canola oil (470 degrees). Pure olive oil, a mixture of refined olive oil and extra-virgin olive oil, is also a good choice for light frying.