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From what I've seen on google, the results are all over the place. Some sites that list the smoke point of oil (just so we're clear, the smoke point of an oil is the point at which the oil starts to break down in dangerous, or at least unpleasant ways) will list EVOO and regular OO as 160C, others list EVOO as 210 and OO as 150C, there seems to be no consensus. There's a reason for that which I'll touch on later.
My evidence is, I'm sorry to say, purely anecdotal, but its from years of working with cooking oils. I have had all sorts of oils in a small, temperature controlled fryer, and I know for sure that 'normal' olive oil starts smoking between 140 and 160, depending on the oil. EVOO that I've tried goes from 170 to 220, depending on the oil.
The problem we run into is that not everyone is putting a batch of oil into a thermostat driven fryer, so how the hell do we know what temperature our oil is at? It's not easy to stick a thermometer into a shallow glug of oil in a pan. The other problem is that with so much olive oil on the market with so many different variables, it's impossible to set hard limits on what you can and can't do. I'm damn sure different batches of the same brand of oil won't share the same characteristics, even. Chefs talk about smoke points and flash points all the time, but even buying catering batches of oil, you often don't get the actual temperatures stated on the packaging. You see it in rapeseed and hi-temp veg oils designed for deep fryers, but nothing else. So there's a lot of theory, until you leave a pan on your range until it catches on fire.
The only useful advice one can give in this situation is, don't let your oil start smoking, whatever you use.