Mixing olive oil with more Picual (which has more monounsaturated fat) makes it less likely to form gummy polymers when heated, compared to mixing with more Arbequina.

The study looked at different olive oils when heated, and found Picual oil itself is more stable, but it didn’t clearly show that mixing 70% Picual with 30% Arbequina works better than the other way around — so we can’t say the claim is true.