Just in case someone wants to know the difference.
The graduation of oil is from worse to better
Olio di sansa e di oliva
Olio di Oliva
Olio sopraffino di Oliva
Olio vergine di Oliva
Olio Extra vergine di Oliva.
The grade depends on the "acidity" of oil. Acidity (not the normal ph acidity in water) is the number of lipids broken, freeing glicerine and fat acid. This depends on the exposure to UV, but mostly oxigen and heat. So the more free acids you have the worse the oil it is. No one here would even consider using nothing else than extra virgin. The non extra virgin also have less protection to oxigen, because the acidity withness that part of the oil is already oxydated. Smoking point is lower yes, because it is less "fat", meaning that extravirgin also has lower saturated fat.
The anti-radicals, which are a help against cancer, are gone in olive oil as these are very reactive coumpounds and first to go....
So......go only for extra virgin, if you fry and want to increase smoking point, add a little butter to it, just a little, or even ....a little lard.
Manuela and Tina