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

Pro

Against

Evidence from Studies

Supporting (1)

Community contributions welcome

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

This study shows that when you heat extra virgin olive oil a lot, it breaks down and makes more unhealthy gunk than when it’s not heated — which supports the idea that it doesn’t hold up as well under heat as some other oils like coconut oil or ghee.

Contradicting (1)

Community contributions welcome

How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits

Cross-Sectional Study

In Vitro

The study looked at how different fats affect cookies, not how they break down when heated for a long time, so we can't tell if olive oil makes more harmful compounds than coconut oil or ghee when cooked.

Similar Assertions

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

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.

91%

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.

81%

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.

79%

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).

76%