Cooking olive oil at a very high temperature for an hour almost completely destroys the fresh, grassy smell that makes good olive oil taste good.

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Pro

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Against

Evidence from Studies

Supporting (1)

5

Community contributions welcome

5

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

Cross-Sectional Study

In Vitro

2024 Nov 4

The study heated the same types of olive oil at the same high temperature and found that the tasty, green-smelling parts of the oil mostly disappeared, which matches the claim that high heat kills the good flavor.

Contradicting (0)

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No contradicting evidence found

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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

When you cook olive oil too hot, it starts producing chemicals that smell rancid — like old nuts or grease — and these chemicals can be used to tell if the oil has been overheated.

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78%

Olive oil, which has lots of oleic acid, makes more of certain toxic aldehydes like 4-HNE and 2-decenal when heated than oils like soybean or palm.

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6

75%