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From the same chart:

Extra Light (Olive Oil) - 468°F

Maybe that's what GP was referring to. I would put the oils with higher smoke points in the chart closer to exotic territory (avocado, ghee, rice bran, tea seed). I buy my Extra Light OO in jugs at Costco.

Short takeaway: I use EVOO for dressing/cold applications, Extra Light for frying.

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Extra light olive oil is garbage. One should not use it for anything. It is "a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing."

Do yourself a favor and buy jugs of canola instead. (Really you should buy small batches, as oil does degrade over time, but it's arguably worth the cost tradeoff.)

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