<P> The following table presents smoke points and oxidative stability of various fats and oils: </P> <Ul> <Li> view </Li> <Li> talk </Li> <Li> edit </Li> </Ul> <Table> <Tr> <Th> Fat </Th> <Th> Quality </Th> <Th_colspan="2"> Smoke Point </Th> </Tr> <Tr> <Td> Almond oil </Td> <Td> </Td> <Td> 221 ° C </Td> <Td> 430 ° F </Td> </Tr> <Tr> <Td> Avocado oil </Td> <Td> Refined </Td> <Td> 270 ° C </Td> <Td> 520 ° F </Td> </Tr> <Tr> <Td> Mustard oil </Td> <Td> </Td> <Td> 250 ° C </Td> <Td> 480 ° F </Td> </Tr> <Tr> <Td> Butter </Td> <Td> </Td> <Td> 150 ° C </Td> <Td> 302 ° F </Td> </Tr> <Tr> <Td> Butter </Td> <Td> Clarified </Td> <Td> 250 ° C </Td> <Td> 482 ° F </Td> </Tr> <Tr> <Td> Canola oil </Td> <Td> </Td> <Td> 220 - 230 ° C </Td> <Td> 428--446 ° F </Td> </Tr> <Tr> <Td> Canola oil (Rapeseed) </Td> <Td> Expeller press </Td> <Td> 190 - 232 ° C </Td> <Td> 375 - 450 ° F </Td> </Tr> <Tr> <Td> Canola oil (Rapeseed) </Td> <Td> Refined </Td> <Td> 204 ° C </Td> <Td> 400 ° F </Td> </Tr> <Tr> <Td> Canola oil (Rapeseed) </Td> <Td> Unrefined </Td> <Td> 107 ° C </Td> <Td> 225 ° F </Td> </Tr> <Tr> <Td> Castor oil </Td> <Td> Refined </Td> <Td> 200 ° C </Td> <Td> 392 ° F </Td> </Tr> <Tr> <Td> Coconut oil </Td> <Td> Refined, dry </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Coconut oil </Td> <Td> Unrefined, dry expeller pressed, virgin </Td> <Td> 177 ° C </Td> <Td> 350 ° F </Td> </Tr> <Tr> <Td> Corn oil </Td> <Td> </Td> <Td> 230 - 238 ° C </Td> <Td> 446 - 460 ° F </Td> </Tr> <Tr> <Td> Corn oil </Td> <Td> Unrefined </Td> <Td> 178 ° C </Td> <Td> 352 ° F </Td> </Tr> <Tr> <Td> Cottonseed oil </Td> <Td> Refined, bleached, deodorized </Td> <Td> 220 - 230 ° C </Td> <Td> 428--446 ° F </Td> </Tr> <Tr> <Td> Flaxseed oil </Td> <Td> Unrefined </Td> <Td> 107 ° C </Td> <Td> 225 ° F </Td> </Tr> <Tr> <Td> Lard </Td> <Td> </Td> <Td> 190 ° C </Td> <Td> 374 ° F </Td> </Tr> <Tr> <Td> Olive oil </Td> <Td> Refined </Td> <Td> 199 - 243 ° C </Td> <Td> 390 - 470 ° F </Td> </Tr> <Tr> <Td> Olive oil </Td> <Td> Virgin </Td> <Td> 210 ° C </Td> <Td> 410 ° F </Td> </Tr> <Tr> <Td> Olive oil </Td> <Td> Extra virgin, low acidity, high quality </Td> <Td> 207 ° C </Td> <Td> 405 ° F </Td> </Tr> <Tr> <Td> Olive oil </Td> <Td> Extra virgin </Td> <Td> 190 ° C </Td> <Td> 374 ° F </Td> </Tr> <Tr> <Td> Olive oil </Td> <Td> Extra virgin </Td> <Td> 160 ° C </Td> <Td> 320 ° F </Td> </Tr> <Tr> <Td> Palm oil </Td> <Td> Difractionated </Td> <Td> 235 ° C </Td> <Td> 455 ° F </Td> </Tr> <Tr> <Td> Peanut oil </Td> <Td> Refined </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Peanut oil </Td> <Td> </Td> <Td> 227 - 229 ° C </Td> <Td> 441 - 445 ° F </Td> </Tr> <Tr> <Td> Peanut oil </Td> <Td> Unrefined </Td> <Td> 160 ° C </Td> <Td> 320 ° F </Td> </Tr> <Tr> <Td> Rice bran oil </Td> <Td> Refined </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Safflower oil </Td> <Td> Unrefined </Td> <Td> 107 ° C </Td> <Td> 225 ° F </Td> </Tr> <Tr> <Td> Safflower oil </Td> <Td> Semirefined </Td> <Td> 160 ° C </Td> <Td> 320 ° F </Td> </Tr> <Tr> <Td> Safflower oil </Td> <Td> Refined </Td> <Td> 266 ° C </Td> <Td> 510 ° F </Td> </Tr> <Tr> <Td> Sesame oil </Td> <Td> Unrefined </Td> <Td> 177 ° C </Td> <Td> 350 ° F </Td> </Tr> <Tr> <Td> Sesame oil </Td> <Td> Semirefined </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Soybean oil </Td> <Td> </Td> <Td> 234 ° C </Td> <Td> 453 ° F </Td> </Tr> <Tr> <Td> Sunflower oil </Td> <Td> Neutralized, dewaxed, bleached & deodorized </Td> <Td> 252 - 254 ° C </Td> <Td> 486--489 ° F </Td> </Tr> <Tr> <Td> Sunflower oil </Td> <Td> Semirefined </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Sunflower oil </Td> <Td> </Td> <Td> 227 ° C </Td> <Td> 441 ° F </Td> </Tr> <Tr> <Td> Sunflower oil </Td> <Td> Unrefined, first cold - pressed, raw </Td> <Td> 107 ° C </Td> <Td> 225 ° F </Td> </Tr> <Tr> <Td> Sunflower oil, high oleic </Td> <Td> Refined </Td> <Td> 232 ° C </Td> <Td> 450 ° F </Td> </Tr> <Tr> <Td> Sunflower oil, high oleic </Td> <Td> Unrefined </Td> <Td> 160 ° C </Td> <Td> 320 ° F </Td> </Tr> <Tr> <Td> Grape seed oil </Td> <Td> </Td> <Td> 216 ° C </Td> <Td> 421 ° F </Td> </Tr> <Tr> <Td> Vegetable oil blend </Td> <Td> Refined </Td> <Td> 220 ° C </Td> <Td> 428 ° F </Td> </Tr> </Table> <Tr> <Th> Fat </Th> <Th> Quality </Th> <Th_colspan="2"> Smoke Point </Th> </Tr>

What is the smoke point of olive oil
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