When olive oil gets really hot, one of its healthy compounds — hydroxytyrosol acetate — goes up, which might be a clue that the oil has been overheated.

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Evidence from Studies

Supporting (1)

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Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Cross-Sectional Study

In Vitro

2024 Nov 4

Scientists heated olive oil really hot and found that a compound called hydroxytyrosol acetate showed up more after heating, which means it might be a good sign that the oil got cooked at high temps — just like the claim says.

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Source Study

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Score: 5

DOI: 10.3390/foods13213525

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