The difference between the olive oils we have listed is their acidity level, which affects mostly taste, not nutritional content. Lower acidity oils, such as extra virgin, tend to have more anti-oxidants, but that is not reflected in their classification. Anti-oxidants in olive oil may help prevent heart disease and cancer so sticking with extra virgin seems to make sense. Pomace olive oil is processed with hexane and other solvents just as most seed oils like canola, corn, safflower, soy, etc. This removes many of the minor constituents that may be the healthiest part of this natural product.
As for taste, extra-virgin olive oil is generally more flavorful. It\\\\\\\'s well suited to salads and marinades rather than cooking. Because it tends to contain sediment and small particles of olives, extra-virgin olive oil is more likely to burn or smoke during cooking.

EXTRA VIRGIN OLIVE OIL

Derived from the cold pressing of olives without any refining, Extra Virgin Olive Oil has a distinctive aroma and taste and intense fruity flavor. It’s also low in acidity (less than 0.8 percent).

VIRGIN OLIVE OIL

Virgin Olive Oil is also derived solely from the pressing of olives and requires no refining. With a mild taste and odor and a fruity flavor that varies in intensity, it has an acidity level of less than 2 percent.

OLIVE OIL

Usually described as “pure” or “100 percent pure,” Olive Oil is a blend of refined olive oil and extra virgin or virgin olive oil. Because the refined oil is neutral, it must be blended with extra virgin or virgin olive oil to enhance its flavor. Olive oil has an acidity level of less than 1 percent.

OLIVE-POMACE OIL

Olive-Pomace Oil is a blend of refined olive pomace oil and virgin olive oil. Pomace is the crushed olive material that remains after pressing. Oil is extracted with the use of solvents. After refining, the oil is blended with virgin olive oil to enhance its flavor.

What is the boiling point of olive oil?

The boiling point of olive oil (570 degrees Fahrenheit) is much higher than the smoking point (375 - 400 degrees F) and would be a very dangerous temperature to try to achieve on a home stove.  It would certainly ruin the oil and would be close to the flash or fire point (around 600 degrees F) and the danger of a conflagration would be great.  (When you are deep frying and you see the oil "boiling" you are actually seeing the water in the batter or food boiling, not the oil.) A more useful temperature would be the smoke point.