When you add a special olive extract to olive oil, the healthy antioxidants in it don’t break down as fast—even when you fry it for hours at high heat.

Scientific Claim

Hydroxytyrosol and tyrosol concentrations in extra virgin olive oil remain significantly elevated (p<0.05) after 48 hours of deep frying at 210°C when supplemented with olive fruit extract, while non-supplemented oil shows near-complete depletion of these phenolics.

Original Statement

“HTyr and tyrosol levels were significantly higher (p < 0.05) in HTyr-EVOOs... HTyr is one of the most abundant phenolic fractions, exhibiting thermal stability and maintaining high concentrations for up to 48 h of deep frying at 170 and 210 °C.”

From study:Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study used validated HPLC methods with internal standards and statistical analysis (p<0.05) to quantify phenolic retention. The definitive verb is justified by direct, repeated, and statistically significant measurement.

Evidence from Studies

Supporting (1)

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Cross-Sectional Study

In Vitro

2025 Jan 15

Adding olive fruit extract to olive oil helps it keep its healthy compounds even after being fried for a long time, while regular olive oil loses them quickly.

Contradicting (0)

No contradicting evidence found

Source Study

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Score: 5

DOI: 10.3390/foods14020260

Similar Assertions

When you add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.

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Adding a natural olive extract to olive oil helps it resist going rancid when used for deep frying at high heat for a long time—much longer than plain olive oil.

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Frying olive oil too long breaks down its natural compounds and creates new ones—but adding olive extract slows this breakdown and even boosts total antioxidants for the first few hours.

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Even with added extract, frying olive oil too long makes it lose its good taste—but the extract still makes it taste less rancid than plain oil.

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After frying for 12 hours, regular olive oil loses almost all its healthy compounds, but extra virgin olive oil still keeps about a third of them — adding sesame oil doesn’t help preserve them.

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