Cooking olive oil at a moderate high heat doesn’t destroy all its healthy compounds, but it does break down some key ones — unless it’s a specific type of olive oil, which seems to hold up better.

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Evidence from Studies

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Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Cross-Sectional Study

In Vitro

2024 Nov 4

Scientists heated olive oil at high temperatures like you might at home, and found that some healthy compounds broke down while others increased — just like the claim says — and this happened differently depending on the type of olive oil.

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Source Study

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Score: 5

DOI: 10.3390/foods13213525

Similar Assertions

Different types of olive oil react differently to heat — one kind (Buža) keeps more of its healthy compounds when cooked, while others lose more, because of their natural chemical makeup.

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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.

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After frying for 12 hours, regular olive oil loses almost all its healthy compounds, but extra virgin olive oil still keeps about a third of them — adding sesame oil doesn’t help preserve them.

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With added olive extract, olive oil can be fried longer without breaking down into low-quality oil—especially at lower temperatures.

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