When you cook with olive oil, it breaks down into more harmful stuff than butter or coconut oil, even if it’s the good kind.

When subjected to prolonged heating, extra virgin olive oil generates significantly higher levels of polar compounds and lipid oxidation byproducts than coconut oil and ghee.

Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.

Heating olive oil really hot makes it get gunkier — about 4.5 times more than at a lower heat — but even at the highest temperature, it doesn’t get gunky enough to be considered unsafe by food safety standards.

When you heat olive oil super hot, it starts forming gunk (polar compounds), but even at the highest temperature tested, it didn’t get bad enough to be considered unsafe for frying by food safety rules.

Olive oil, due to its 11% polyunsaturated fatty acid content, exhibits greater oxidative degradation under heat compared to animal fats with <5% polyunsaturated fat content.