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

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.

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.

When you fry with these oils over and over, they react with heat and moisture and start breaking down into chemicals that signal the oil is going bad.

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.

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.