Cooking olive oil at a lower heat doesn’t change its inflammatory potential much, but cooking it really hot makes it more likely to promote inflammation in the body.

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Evidence from Studies

Supporting (1)

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Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study

In Vitro

2023 May 22

The study found that heating olive oil at 200°C makes it much worse for your health than heating it at 170°C, which matches the claim that higher heat makes olive oil more likely to cause inflammation.

Contradicting (0)

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No contradicting evidence found

Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6

DOI: 10.3390/molecules28104247

Similar Assertions

When you heat olive oil super hot, it starts forming gunk (polar compounds), but even at the highest temperature tested, it didn’t get bad enough to be considered unsafe for frying by food safety rules.

71%

Heating olive oil really hot makes it get gunkier — about 4.5 times more than at a lower heat — but even at the highest temperature, it doesn’t get gunky enough to be considered unsafe by food safety standards.

70%