All olive oils have a lot of one type of antioxidant called alpha-tocopherol — but the amount varies: Cornicabra has the most, Manzanilla has the least.

When you heat olive oil really hot (200°C), the good antioxidants called tocopherols disappear—some oils lose them completely, while others like Picual and Cornicabra keep a little bit left.

When olive oil gets super hot, the main antioxidant (alpha-tocopherol) disappears completely, but other minor antioxidants (beta and gamma) stick around a bit longer — and some oils protect them better than others.

All olive oils start out with a good balance of fats that lower bad cholesterol, but when you cook them really hot, that balance gets ruined — especially in oils that started with less of the good fats.

When you heat certain types of olive oil really hot, the healthy antioxidant called alpha-tocopherol disappears completely in some kinds, but not as much in others — Picual and Cornicabra oils hold up better.

The green color of olive oil comes from chlorophyll, and the amount varies a lot between types — Picual and its blends are the greenest, Manzanilla is the least green.