The two lists you found never say what "Extra virgin olive oil" they list, where it came from, and how they knew it was not adulterated. They don't say where the numbers in their tables originally come from, either (they list secondary sources, like food textbooks and wikipedia) [1].

Surely you can see that if "EVOO" is commonly adulterated with lower-quality olive oils, then the measurements of its smoke point are not going to be representative? >> If you disagree then the burden of proof is on you.

I'm sorry but why is there a "burden of proof" on anyone here? I just remarked that I've never seen olive oil burn while cooking. How exactly could I "prove" that?

I hope you are not trying to invite yourself over for dinner :|

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[1] What's more, the second source seems really confused about the difference between extra-virgin and refined olive oils:

You will note that refining oils tends to increase the smoke point as impurities and free fatty acids are removed. Hence refined ‘extra light’ olive oil has a higher smoke point than extra virgin olive oil. The table shows that high quality extra virgin olive oil has a higher smoke point than refined – due to the presence of anti-oxidants and low free fatty acid levels. Another selling point for high quality extra virgin olive oils.

https://savantes.org/news-and-articles/cooking-and-using-oli...

So which one is it? Is it "refined 'extra light' olive oil [has] a higher smoke point than extra virgin olive oil" or is it "high quality extra virgin olive oil has a higher smoke point than refined"?

Thanks for those links; I didn't realize that clarified butter came in with such a high smoke point.

I usually use a mixture of (unclarified) butter and EVOO for frying steaks; tonight I shall try just clarified butter (with flavourings - thyme and garlic). It makes sense; and maybe I'll get a decent pan-sauce this time.