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.

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Evidence from Studies

Supporting (1)

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Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study

In Vitro

2023 May 22

The study found that heating olive oil hotter (200°C) makes it break down more than at 170°C, which matches the claim — but it didn’t measure the exact numbers given, just showed the same trend.

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No contradicting evidence found

Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6

DOI: 10.3390/molecules28104247

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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.

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