I think you might be confused. you should be looking for an "Extra Virgin" Olive oil; not a lower grade oil. The lower the Free Fatty Acid the higher the smoke point. Only true extra virgin grades have acidity levels below .08 so they are the best olive oils to cook with. If you are worried about the smoke point then mix canola or vegetable oil with the extra virgin olive oil like restaurants do (80 /20 blend?) .