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.

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Evidence from Studies

Supporting (1)

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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

The study heated different types of olive oil at two temperatures and found that hotter oil made more gummy polymers, especially in the Armonia blend and least in Picual — just like the claim says.

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No contradicting evidence found

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

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.

94%

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).

94%

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.

79%

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.

79%

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.

76%