When olive oil gets super hot (200°C), it starts forming gummy, sticky molecules called dimers—some oils make way more than others, especially blends high in Arbequina, while Picual makes the least.

When olive oil gets super hot, it starts forming gummy, big molecules called dimers — and the amount depends on the type of olive oil: blends with more Arbequina make way more than those with more Picual.

When olive oil gets really hot, it starts forming sticky, gummy molecules — and some types (like Armonia) make way more of them than others (like Picual).

Some olive oils, like Picual and Cornicabra, handle high heat better than others—they keep more of their good stuff and make less gunk when cooked.

Some olive oils — like Picual and Cornicabra — hold up better when heated than others, like Arbequina and Manzanilla, because they lose fewer healthy compounds and form less gunk when cooked.

Some types of olive oil — especially Cornicabra and Picual — hold up better when heated than others like Arbequina, meaning they break down less and make less gunk when frying.