The smoke point depends on the free fatty acid content in the oil. This content e.g. increases significantly over time for oil which is repeatedly used for frying. The more free fatty acids in the oil, the lower the smoke point. The smoke point of our Olive Oils is likely to be around 190°C, but this can vary year on year.

Olive Oils in the quality category "natural extra" are subject to high quality requirements. Their free fatty content must not exceed 0.8 %. Other vegetable oils can contain as much as 2 %. In reverse, this means that the smoke point of high-quality Olive Oils is relatively high.