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.

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

Extra virgin olive oil isn’t used for deep frying because it breaks down too easily at high heat — even experts avoid it for this reason.

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.

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.

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.