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.

Scientific Claim

Deep frying extra virgin olive oil at 210°C for more than 6 hours eliminates desirable sensory attributes (fruity, bitter, pungent) in both supplemented and non-supplemented oils, but supplementation reduces rancidity perception by 20–40% at equivalent frying times.

Original Statement

“HTyr-EVOOs exhibited lower rancidity compared to non-enriched oils under identical conditions... E.1, E.2, E.3, and E.4 exhibited low rancidity, with values of 3.7, 5.3, 4.1, and 4.5, respectively. In contrast, E.13, E.14, E.15, and E.16 had higher rancidity values of 6.1, 6.6, 7.2, and 7.1, respectively.”

From study:Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

Sensory scores were collected using standardized IOC protocols with trained panelists and statistically analyzed (p<0.05). The difference in rancidity scores is directly measured and quantified.

Evidence from Studies

Supporting (1)

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Cross-Sectional Study

In Vitro

2025 Jan 15

The study found that frying olive oil at high heat for more than 6 hours kills its good flavors, but adding a natural extract from olives helps keep it from tasting rancid longer.

Contradicting (0)

No contradicting evidence found

Source Study

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Score: 5

DOI: 10.3390/foods14020260

Similar Assertions

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

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