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

Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.

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.

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.

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.

When you heat olive oil really hot (200°C), it loses all its protective antioxidants and turns into more gunk than when heated at a lower temperature (170°C).