Olive Oil is the Grand Dame of the Kitchen and it comes in many varieties with different uses.  Smart Kitchen covers Olive Oil more thoroughly in Lesson 6: Garde Manger, Topic 2: Oils, Exercise 2: Olive Oil.

Olive Oil is a monounsaturated oil. It is 14% Saturated Fat, 73% Monounsaturated Fat, and 11% Polyunsaturated Fat.

Unrefined Olive Oil is useful with Medium/Low Heat and has a Smoke Point of 320°F (160°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Unrefined Olive Oil is used for cooking, salad oils, very gentle sautéing, low-heat baking, and pressure cooking. 

Virgin Olive Oil is useful with Medium/High Heat and has a Smoke Point of 419°F (215°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Virgin Olive Oil is used for cooking, salad oils, and margarine. 

Extra Virgin Olive Oil is useful with Medium Heat and has a Smoke Point of 374°F (190°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Extra Virgin Olive Oil is used for cooking, salad oils, margarine, baking, sautéing, and stir-frying. 

Refined Olive Oil is useful for Medium/High Heat and has a Smoke Point of 437°F (225°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Refined Olive Oil is used for cooking, sautéing, stir frying, salad oils and margarine. 

Pomace Oil is useful for High Heat and has a Smoke Point of 460°F (238°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Pomace Oil is used for cooking, sautéing, stir frying, salad oils and margarine.

Extra Light Olive Oil is useful for High Heat and has a Smoke Point of 468°F (242°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Extra Light Olive Oil is used for sautés, stir-frys, cooking, salad oils and margarines.