Temperature to kill bacteria

That depends on the particular vegetable it came from and on

how highly refined the oil is.

Here are a few examples of the "smoke" point for a few oils.

Temperatures are Fahrenheit.

Avocado . . . . . . .. . . . . 520

Butter . . .. . . . . . 250 - 300

Canola, refined . . . . . . 400

Corn, refined . . . . . . . . 450

Lard . . . . . . . . . . . . . . . 370

Olive, EV . . . . . . . . . . . . 375

Olive, virgin . . . . .. . . . . 391

Olive, extra light . . . . . . 468

Palm . . . . . . . . . . . . . . . 455

Peanut, unrefined . . . . . 320

Peanut, refined . . . . . . . 450

Walnut, unrefined . . . . . 320

Walnut, semirefined. . . . 400