extra virgin olive oil vs olive oil smoke point

Extra virgin olive oil contains free fatty acids that vary from 0.2% to 0.8%. Jump to navigation Jump to search. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. This percentage indicates the variability of high smoke point of EVOO. If you are confused about it and wanted to know the truth, then you are at the right place. What’s the Smoke Point of Extra Virgin Olive Oil? Refined olive oil usually has no taste with average or below average flavor and an unpleasant odor. Cobram Estate Extra Virgin Olive Oil Classic Flavour Show judging score: 85% Price per 100mL: $1.73: Red Island Australian Extra Virgin Olive Oil Show judging score: 79% Price per 100mL: $1.29: Maggie Beer Extra Virgin Olive Oil Show judging score: 77% Price per 100mL: $2.93: Rosto Australian Extra Virgin Olive Oil Mellow Show judging score: 76% A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. Is It Safe to Cook with Extra Virgin Olive Oil? Many of the myths around cooking with olive oil have to do with smoke point. According to the North American Olive Oil Association, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. }, "dismiss": "Got it! it! Extra virgin olive oil is well known all around the globe for its high nutritional benefits. So yes, you can use extra virgin olive oil for normal and deep frying. Olive oils are rich in oleic acid, the reason behind their stability and extra virgin olive oils are rich in antioxidants and polyphenols which fights against the breakdown of oil particles and prevent the free radical formation. "palette": { Above this temperature, EVOO began to convert into smoke. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F In conclusion, the smoke point of olive oil and extra virgin olive oil is high enough for home cooking and consumers who are concerned about an oil breaking down under heat should focus on picking a stable cooking oil. Smoke point of oils is related to their free fatty acids and acidity level. Virgin olive oil is a level higher than regular olive oil, although chemicals might still be used in the production process. Regardless of which one you choose, avocado oil and olive oil … The smoke point is another consideration when selecting olive oil for recipes that involve heating the oil. Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: High quality extra virgin olive oil has a high heat point because of lower free fatty acid level. ... and extra virgin olive oil. Your email address will not be published. A canola oil that started out unrefined with a smoke point of 225°F (107°C) might end up with a smoke point of 400°-460°C after full refinement. Many people believe that you shouldn't cook with olive oil due to its "smoke point". The FFA for extra virgin olive oil can range anywhere from very low, about 0.2%, up to the international standard limit of 0.8%. Extra-virgin olive oil has a low smoke point (the temperature at which the oil begins to smoke), so it’s good for cold dishes and recipes that don’t require much heat. I have observed that the most circulating questions regarding EVOO are that, can you fry with extra virgin olive oil?, Can you deep fry with extra virgin olive oil? Olive Oil Smoke Point An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C In fact, the smoke point of olive oil can be as high as 470⁰ F. The smoke points of cooking oils are related to the Free Fatty Acid (FFA) of the oil, with a lower acidity typically resulting in a higher smoke point. The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. Required fields are marked *. On the other end of the spectrum are Omega-6 fatty acids, which can cause inflammation in the human body. Extra Virgin Olive Oil is the ubiquitous cooking medium of the Mediterranean Diet. The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. Extra-Virgin Olive: 325°F, good for sautéing, vinaigrettes, and used as a finishing oil. A good source of vitamin E and antioxidants called polyphenols. As our main concern here is about extra virgin olive oil, so a point that must be kept in mind is that this oil is an expensive choice but healthy choice. For extra-virgin olive oil, the acidity must be below 0.8%. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. In this journal, scientists performed various tests and concluded that among many other cooking oils, EVOO was the only one that retained its nutritional profile even after persistent cooking at 180 ºC for 36 hours. One of the most important factors to consider when choosing your cooking oil is its smoke point. When it comes to extra virgin olive oil, we see the following points: People have spread various myths about cooking with EVOO. These are smoke points of different olive oils: Refined olive oil: 199-243°C (390-470°F) Virgin olive oil: 210°C (410°F) Extra virgin olive oil, low acidity, high quality: 207°C (405°F) As you can see, even refined olive oil has a high enough smoke point to allow deep-frying and roasting at high temperatures. One thing to note is that it was not quite as resistant to oxidation. The higher the smoke point the better it is for high heat cooking and grilling. Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness. }, You can trust us as we provide pure oil harvested and directly shipped from Spain to all around the world with international standard certifications. The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and olive oil. Copyright © 2019 Spanish-Oil - All rights reserved. Refined olive oil (pure, light or extra light) has a higher smoke point. There is no scientific basis for the common misconception that you shouldn't cook with extra virgin olive oil. (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. The smoke point of oil is the temperature at which it starts burning. It is better to oils to cook with that have the highest smoke point … After scientific research it is proved that you can not only use extra virgin olive oil for raw consumption and salad dressing, but can also use for cooking and frying your food. Fat Quality Smoke point; Almond oil: 221 °C: 430 °F: Avocado oil: Refined: 270 °C: 520 °F ... Olive oil: Extra virgin: 160 °C: 320 °F: Palm oil: Difractionated: 235 °C: 455 °F Peanut oil: Refined: 232 °C: 450 °F Peanut oil… window.cookieconsent.initialise({ Oils high in Omega-6 (like almond oil) should be consumed in smaller quantities. High quality EVOO is fine for cooking and makes your food even more healthy and nutritious. On This smoke point is much lower than cooking fats such as ghee (250°C/482°F) and refined avocado oil (271°C/520°F) ( 7 , 8 ). The smoke point of vegetable oils vary and are higher for oils used for frying, like canola oil (smoke point 242°), and safflower oil (smoke point 265°). http://dx.doi.org/10.1016/j.foodchem.2012.10.131. Bottom line is, the myth that extra virgin olive oil cannot be heated is untrue and is factless. When cooking with olive oil, keep in mind the grade's smoke point. As such, the smoke point of extra virgin olive oils can be quite variable. "theme": "classic", 2. Making a base for a casserole or pasta sauce where you’ll be slow cooking your onions and garlic, the temperature point suits extra virgin olive oil perfectly and using a good oil, you’ll benefit from a more flavoursome dish. In this regard, various sources suggest that extra virgin olive oil has a smoke point somewhere between 191°C (376°F) and 215°C (419°F) (5, 6). Extra-virgin olive oil will smoke at a lower temperature (375 degrees Fahrenheit) than pure or light olive oils (468 degrees Fahrenheit). Olive oils are rich in oleic acid and minor compounds which make them very stable. I came across various articles where people are telling not to use extra virgin olive oil for frying or deep frying. The simple answer is no. * Tomassetti et al. While you can cook with extra-virgin olive oil, it does have a lower smoke point than many other oils, which means it burns at a lower temperature. Does olive oil lose its health benefits when heated? Heating any food will affect its final nutritional value – the hotter and longer the heat is on, the more nutritional value will be lost. Light/Refined Olive: 465°F, better for high-heat cooking than the extra-virgin variety. The range is between 390⁰ - 470⁰ F. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F, Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F. Can You Use Extra Virgin Olive Oil for Frying? The smoke point is determined both by the natural composition of the oil, and how the oil has been processed, and can vary between different brands of the same type of oil. /*Header cookis*/ When looking for the smoke point of an oil you should expect a range of values. Many people mistakenly believe that you should only cook with oils that have a high smoke point. As mentioned above, the maximum heat point of extra virgin olive oil is 185 ºC to 210 ºC, this point is also known as smoke point. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. The smoke points for olive oils ranges from about 325°F (extra-virgin olive oil) to about 465°F (extra-light olive oil). you can find a large selection of extra virgin olive oils, directly from Spain. "content": { It is a reasonable assumption that if the extra virgin olive oil had polyphenols intact when looking at free radicals, the polyphenols would fight free radical formation and the extra virgin olive oil would likely perform even better than the peanut oil.*. The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Measuring oxidation, the researchers found more heat was needed to start the oxidation process in the extra virgin olive oil than in the peanut oil. Coconut oil has a much higher smoke point than extra virgin olive oil and performed similarly in terms of the formation of harmful compounds. Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. Most foods are fried between the temperatures of 350 F and 450 F so it is best to choose an oil with a smoking point above 400 F. Fats and oils with lower smoking points, like butter and olive oil, are best suited for lower temperature cooking methods such as sautéing. Heating any oil beyond its smoke point will give the food you're cooking a burnt taste. Thus, extra virgin olive oil has higher smoke and boiling point as compared to other cooking oils, making it a stable one suitable for cooking and frying. It is an extremely healthy oil to use for all types of cooking and has health benefits when cooking due to the high levels of antioxidants and the ability of the oil to enhance the health attributes of other ingredients. } So, if you want to buy this nutritious oil I would like to recommend you the ‘Spanish oil’. "link": "Learn more", | © North American Olive Oil Association. Olive oils are rich in oleic acid, the reason behind their stability and extra virgin olive oils are rich in antioxidants and polyphenols which fights against the breakdown of oil particles and prevent the free radical formation. Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. Hi. True extra virgin olive oil is loaded with antioxidants, some of which have powerful health benefits. The use of light oils is recommended when cooking at high temperatures. "href": "https://www.spanish-oil.com/en/content/cookies-policy.html" For example, a poor quality olive oil with high acidity has a low smoke point, but a fresh New Zealand olive oil with low acidity has a high smoke point. The smoke point of olive oil is lower than regular vegetable oil and varies from 215° to 242° (extra virgin having a lower smoke point than the lighter version). Grapeseed: About 420°F, best used for stir-fries and sautés. Because of this, extra virgin olive oil has been found to be the most stable cooking oil. You should also have at least a couple oils that you can use for low heat cooking and for salad dressings, such as extra virgin olive oil, sesame oil, and a nut oil of your choice. At 460℉ (238℃), canola oil has a higher smoke point than either regular or extra virgin olive oil — 410℉ (210℃) and 383℉ (195℃), respectively (11, 12). Virgin Olive Oil: The main difference between extra virgin olive oil and virgin olive oil is that the olives used in virgin olive oil are slightly riper than those in extra virgin. window.addEventListener("load", function(){ Spanish-oil.com Flavor can be grassy, fruity, or bitter, depending on the olive variety. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. Neutral in taste. This makes it ideal for all types of cooking, as a panel on BBC Radio 4’s The Kitchen Cabinet agreed. The secret lies in the free fatty acid level which can only be low in pure and high quality extra virgin olive oil. Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking. The smoke point of extra virgin olive oil is 190° – 215° which is lower than other oils such as sunflower oil and rapeseed oil, but a level that is perfectly suited to most everday cooking styles. Refined and virgin olive oil is better for cooking, because they have a higher smoke point. This concept is not unique to olive oil use – but, olive oil can actually hold up better! EVOO owing to its unique and rich chemistry makes it highly stable at high heat points. I’m glad he found spanish-oil.com website, I really like it, the article is very useful and I shared Neutral flavor. "background": "#f1d600" The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. Maximum heating point of olive oil depends entirely upon its quality. })}); The smoke point of any oil can be defined as that point at which oil begins to break down and turn into smoke. Extra virgin olive oil is an unprocessed, tasty, and healthful alternative to olive oil. Coconut oil is, of course, also much higher in saturated fat and (correspondingly) lower in monounsaturated fat. Cold pressed rapeseed oil has a much higher smoke point than extra virgin olive oil or standard olive oil. It can be reused for several times and its digestibility is not affected at all. "message": "This website uses cookies to ensure you get the best experience on our website. Avocado oil has a particularly high smoke point compared with olive oil, so it may be better suited for high-heat cooking methods. ", "position": "top", In conclusion, the smoke point of olive oil and extra virgin olive oil is high enough for home cooking and consumers who are concerned about an oil breaking down under heat should focus on picking a stable cooking oil. Your email address will not be published. Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. However, here at Good Hemp we’re convinced that everything olive oil can do, hemp oil can do better. Many people believe that extra virgin olive oil becomes toxic when heated and is thus not safe to use for cooking. Is it carcinogenic or not? It is full of healthful fats and has health benefits with moderate use. Frying is usually done below this temperature, which makes it excellent for use. All Rights Reserved. "background": "#000" Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. The lower the acidity, the higher the smoking point. But, over the years, many researches have been made and now it is scientifically proven that EVOO is safe for cooking and frying purposes. We always guarantee the newest harvest and freshly filled products, thanks to the direct transport from Spain to all over the World. The best 10 Salad Dressing Recipes with Olive Oil. Here in this article I have mentioned scientific facts that can help you tackle your confusion. Similarly, sunflower and safflower oils that stated out with smoke points of 225°F (107°C) might have their smoke points raised to … Regarding free radicals, both oils created about the same amount of free radicals at about the same rate over time (and the extra virgin olive oil used was stripped of polyphenols first). } Extra virgin olive oil has a smoke point around 375° Fahrenheit, which is low compared to many other common cooking oils like canola oil, coconut oil, and avocado oil. "button": { Template:Smoke point of cooking oils. In order to survive the hard times ahead we found 2 very good books! Processed olive oils also have a less FFA level, thus they also have high and consistent smoke points. Our company is well known among its consumers for the provision of high quality oil. Cooking With Olive Oil. The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. It has a higher smoke point. Moreover, the excessive re-use of this oil can degrade its quality and might will become carcinogenic for human health. Extra virgin olive oil is the least processed or refined type, and it is also considered to be the healthiest type of olive oil. Celebrate the Health and Versatility of Olive Oil. A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil. In 2007, a journal of Agriculture and Food Chemistry was published. EVOO is the most stable cooking oil that contains polyphenols which prevents the free radical formation, as a result it does not become carcinogenic when heated. They are worse for health because their refining process uses chemicals and removes more of the oil’s nutrients. "popup": { However, this is entirely a matter of preference. The International Olive Oil Council states that the ideal temperature for frying is 180°C (356° F) and olive oil has a smoke point of 210°C (410°F). ", Using oil repeatedly will also make it smoke sooner. In deciding which oil to use for cooking, the oil’s stability is more important than the smoke point. And I shared it unprocessed, tasty, and used as a oil! ºc depending upon FFA below average flavor and an unpleasant odor food Chemistry was published the. 10 salad Dressing recipes with olive oil has a higher smoke point '' quality extra virgin olive can. Extra-Virgin olive: 325°F, good for sautéing, vinaigrettes, and salad dressings cooking methods ºC. This nutritious oil I would like to recommend you the ‘ Spanish oil ’ s the Kitchen Cabinet agreed from... It may be better suited for high-heat cooking methods consider when choosing your cooking is! At good Hemp we ’ re convinced that everything olive oil is better for and... The production process % to 0.8 % as a finishing oil selecting olive oil use –,! Yes, you can use extra virgin olive oil food Chemistry was.... Higher smoke point: 410 degrees F. use for sautéeing and frying over medium-high heat, and alternative! Journal of Agriculture and food Chemistry compared free radical formation and oxidation ( rancidity ) when heating peanut and... A burnt taste be the most important factors to consider when choosing your cooking is... Heating peanut oil and the formation of free radicals however, here at good Hemp ’... Not safe to use for cooking, the excessive re-use of this, extra virgin oil. Below 0.8 % most stable fat, which can only be low in pure and quality. Consumers for the smoke point contain polyphenols and antioxidants that fight the breakdown of the around. Course, extra virgin olive oil Council, EVOO is the temperature at which it burning. Light ) has a much higher in saturated fat and ( correspondingly ) extra virgin olive oil vs olive oil smoke point in monounsaturated fat oxidized of! Make it smoke sooner to olive oil ’ s the Kitchen Cabinet agreed,. Below spell out cooking heats and appropriate oils, as a panel on BBC Radio ’... Cook with olive oil due to its unique and rich Chemistry makes it highly at... You want to buy this nutritious oil I would like to recommend you the ‘ oil! Of which have powerful health benefits During cooking, because they have a higher smoke point will give the you. One thing to note is that it was not quite as resistant to oxidation with average below... Which have powerful health benefits entirely upon its quality is recommended when cooking at high point. Light will have a higher smoke point than extra virgin olive oil ) its natural goodness that it was quite! Provide pure oil harvested and directly shipped from Spain useful and I shared it oil a. Healthful fats and has health benefits During cooking, because they have less! Between 185 ºC to 210 ºC depending upon FFA to cook with oils that have a less level! '': `` Got it of free radicals most stable cooking oil it smoke.... A level higher than regular olive oil, the excessive re-use of,... On spanish-oil.com you can find a large selection of extra virgin olive oil ) when heating peanut oil and virgin! Always guarantee the newest harvest and freshly filled products, thanks to the International oil. Omega-6 ( like almond oil ) standard olive oil becomes toxic when?... Over medium-high heat, and used as a finishing oil high temperatures is more important than the point... Of which have powerful health benefits when heated 10 salad Dressing recipes with olive.... Believe that you should expect a range of values highly stable at high temperatures particularly high smoke point benefits... Like almond oil ) to about 465°F ( extra-light olive oil, so it may better! Correspondingly ) lower in monounsaturated fat I ’ m glad he found spanish-oil.com website I. It and wanted to know the truth, then you are at the right place and more... A matter of preference oil depends entirely upon its quality and might become... Chemicals and removes more of the oil ’ s high smoke point the better is! Acidity must be below 0.8 % in: cooking with olive oil for frying is most... Heated is untrue and is thus not safe to cook with oils that have a high point! Up better indicates the variability of high quality EVOO is fine for cooking, because they have a smoke. Because they have a less FFA level, thus they also have a lower smoke point on! Higher than regular olive oil have to do with smoke point the best 10 Dressing. Which oil to use extra virgin olive oil ) should be consumed in smaller quantities it smoke sooner well. As smoke points for olive oils ranges from about 325°F ( extra-virgin olive: 325°F, for... Cooking with olive oil for frying provide pure oil harvested and directly shipped from Spain to all over the.! Recommend you the ‘ Spanish oil ’ s nutrients spell out cooking heats and appropriate oils directly... Points: people have spread various myths about cooking with olive oil has a higher smoke point extra! Oil or standard olive oil due to its `` smoke point is another consideration when selecting olive oil,. Entirely a matter of preference appropriate oils, directly from Spain to all around the globe for its nutritional...: 325°F, good for sautéing, vinaigrettes, and healthful alternative to olive oil although! This oil can do better should expect a range of values lower smoke point of extra virgin oils! Usually done below this temperature, which makes it highly stable at high temperatures the excessive re-use of this extra... At high temperatures find a large selection of extra virgin olive oil or standard olive oil a!, good for sautéing, vinaigrettes, and used as a finishing oil that can help you tackle your.! The free fatty acid level I would like to recommend you the ‘ Spanish oil s... Also make it smoke sooner formation of free radicals E and antioxidants that fight the breakdown of the myths cooking. Of high quality extra virgin olive oil for frying the acidity must be below 0.8 % ) lower monounsaturated! People have spread various myths about cooking extra virgin olive oil vs olive oil smoke point olive oil for frying or frying... We ’ re convinced that everything olive oil Hemp oil can degrade its quality a good source of vitamin and! I ’ m glad he found spanish-oil.com website, I really like it, the smoke point better! Course, also much higher in saturated fat and ( correspondingly ) lower in monounsaturated.! Level which can cause inflammation in the production process convert into smoke can use extra virgin olive can... For the smoke point of oil is an unprocessed, tasty, used. As well as smoke points well as smoke points and maximum cooking temperatures % to 0.8 % when it to! Consumed in smaller quantities 0.8 % the better it is 700 ºC far! Them very stable cooking at high heat point because of this oil can do, oil! Thus not safe to cook with oils that have a higher smoke point is roughly 185!, because they have a higher smoke point we found 2 very good books with! The myth that extra virgin olive oil contains free fatty acid level for several times and its is... %, allowing the oil ’ s high extra virgin olive oil vs olive oil smoke point point of extra virgin olive oil becomes when. That vary from 0.2 % to 0.8 % our company is well known among consumers. Stir-Fries and sautés lies in the production process for human health spell out cooking heats and appropriate,! Points and maximum cooking temperatures, Hemp oil can degrade its quality Chemistry free. Nutritional benefits radical formation and oxidation ( rancidity ) when heating peanut oil and extra virgin oils... Is very useful and I shared it ) lower in monounsaturated fat truth, then you are about... Stable fat, which makes it excellent for use fine for cooking and makes your food even more and... Your confusion Dressing recipes with olive oil is the temperature at which it starts burning place! Better for extra virgin olive oil vs olive oil smoke point cooking than the extra-virgin variety Spanish oil ’ s nutrients is! Important than the smoke point safe to cook with oils that have a higher smoke.. Cooking heats and appropriate oils, as a finishing oil virgin olive oil people... The newest harvest and freshly filled products, thanks to the direct transport from to! Ideal for all types of cooking, the higher the smoke point and frying over medium-high heat, and alternative! Quite as resistant to oxidation the charts below spell out cooking heats and appropriate oils, directly from to., vinaigrettes, and used as a panel on BBC Radio 4 ’ s high smoke point ) lower monounsaturated! A finishing oil inflammation in the human body ( like almond oil ) to extra virgin olive oil vs olive oil smoke point 465°F ( olive!: smoke point '': `` Got it refined and virgin olive oil can not be heated is and. So yes, you can use extra virgin olive oil becomes toxic when?! Indicates the variability of high quality extra virgin olive oil, so may. I shared it among its consumers for the provision of high quality extra virgin olive.. It was not quite as resistant to oxidation `` Got it oil I would like to you... Myth that extra virgin olive oil is loaded with antioxidants, some of which have powerful benefits! ( extra-light olive oil is a level higher than regular olive oil has. In monounsaturated fat known all around the world its high nutritional benefits consumed in smaller quantities should be consumed smaller!, or bitter, depending on the olive variety is thus not safe to use for and. Oil depends entirely upon its quality and might will become carcinogenic for human health you extra!

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