Adding a natural olive extract to olive oil helps it resist going rancid when used for deep frying at high heat for a long time—much longer than plain olive oil.

Scientific Claim

Supplementing extra virgin olive oil with olive fruit extract enriched with hydroxytyrosol (650 mg/kg) significantly reduces peroxide value formation during prolonged deep frying at 210°C, maintaining acceptable oxidative stability up to 24 hours, whereas non-supplemented oil exceeds standard limits by 18 hours.

Original Statement

“The PV did not exceed the standard limit in HTyr-EVOO at 210 °C/24 h; however, in non-supplemented EVOOs, it remained within the limits only up to 210 °C/18 h.”

From study:Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study directly measured PV under controlled, replicated frying conditions with statistical significance (p<0.05). The definitive verb is appropriate because the outcome (PV exceeding limits) is an objective, quantified chemical threshold.

Evidence from Studies

Supporting (1)

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Cross-Sectional Study

In Vitro

2025 Jan 15

Adding a special extract from olives (rich in hydroxytyrosol) to olive oil helped it resist going rancid much longer during high-heat frying—up to 24 hours instead of just 18—without the extract.

Contradicting (0)

No contradicting evidence found

Source Study

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Score: 5

DOI: 10.3390/foods14020260

Similar Assertions

When you add a special olive extract to olive oil, the healthy antioxidants in it don’t break down as fast—even when you fry it for hours at high heat.

82%

When you add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.

81%

Frying olive oil too long breaks down its natural compounds and creates new ones—but adding olive extract slows this breakdown and even boosts total antioxidants for the first few hours.

81%

Even with added extract, frying olive oil too long makes it lose its good taste—but the extract still makes it taste less rancid than plain oil.

79%

Extra virgin olive oil lasts longer when frying than regular olive oil because it has more natural antioxidants built in.

79%