Analysis Version
v1
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quantitative
Analysis v1
Mixed Evidence

When you cook with olive oil for a long time, it makes more bad stuff than coconut oil or ghee.

5
Pro
5
Against

Evidence from Studies

Supporting (1)

5

Community contributions welcome

5

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Cross-Sectional Study
In Vitro
2025 Jan 15

This study shows that when you heat olive oil for a long time, it breaks down and forms more unhealthy compounds than when it's fresh—even better if you add some natural antioxidants. While it doesn't compare olive oil to coconut oil or ghee directly, the results suggest olive oil doesn't handle long heating as well as more stable fats might.

Contradicting (2)

5

Community contributions welcome

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Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying

Cross-Sectional Study
In Vitro
2023 May 24

The study shows that extra virgin olive oil holds up well when heated, better than regular olive oil, but it never tested coconut oil or ghee—so we can’t say if olive oil is worse than them when heated.

3

Effect of Heating Time and Temperature on the Extraction of Bioactive Compounds from Turmeric (Curcuma longa L.) in vegetable oil

Cross-Sectional Study
In Vitro

This study looked at how well turmeric spices dissolve in oils when heated, not whether the oils break down into harmful substances. So it doesn’t tell us if olive oil gets worse than coconut oil or ghee when heated for a long time.

Similar Assertions

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.

6
4
96%

Extra virgin olive oil produces higher levels of polar compounds and oxidative byproducts than saturated animal fats and coconut oil when subjected to prolonged heating.

0
0
90%

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.

6
0
83%

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.

6
0
81%

When you heat olive oil, it gets more gunk in it — and the hotter you go, the more gunk forms. Some oils (like Armonia) get way gunkier than others (like Manzanilla).

6
0
78%