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.

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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

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

Similar Assertions

Mixing a high-PUFA olive oil (Arbequina) with a more stable one (Picual) makes the blend more heat-resistant—less gunk forms when you fry with it.

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