This is a great article. They get a few things wrong, but overall it’s very informative.
Fresh Harvest ultra-premium extra virgin olive oil is some of the freshest on the planet and the smoke point is 425 degrees, same as coconut or avocado oil. When heated the Biophenols actually X-OUT the carbon chains created by heating the oil. So our oils are the best to cook in, despite what the article says. The adulterated oils in supermarkets have low smoke points because of additives and processing.