---
title: Smoke Point
description: The temperature at which oil begins to break down and produce smoke. These exact smoke points are debated throughout the industry, but here is a ball
---

[Glossary of Bulk Oil Terms ](https://www.centrafoods.com/glossary)

# [Smoke Point](https://www.centrafoods.com/glossary/bid/331581/Smoke-Point)

 Written by [Hannah Broaddus](https://www.centrafoods.com/glossary/author/hannah-broaddus) | Nov 19, 2012 6:00:00 AM

The temperature at which oil begins to break down and produce smoke. These exact smoke points are debated throughout the industry, but here is a ballpark:

Extra Virgin Olive Oil (premium-quality, low acidity): 410° F  
Extra Virgin Olive Oil: 375° F  
Virgin Olive Oil: 390° F  
Refined/Lite Olive Oil: 465° F  
Olive Pomace Oil: 460° F  
Canola Oil: 450° F

[Return to Glossary](https://www.centrafoods.com/glossary-of-terms/)

[View full post](https://www.centrafoods.com/glossary/bid/331581/Smoke-Point)

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