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.

Scientific Claim

Extra virgin olive oil supplemented with olive fruit extract retains significantly higher levels of phenolic acids (e.g., p-coumaric, cinnamic, chlorogenic) and lignans (e.g., pinoresinol, 1-acetoxypinoresinol) after 18 hours of deep frying at 210°C compared to non-supplemented oil, which shows near-total degradation.

Original Statement

“Chlorogenic acid, vanillic acid, and 4-dihydroxybenzoic acid are thermally stable under deep frying conditions up to 210 °C/6 h with added OFE... p-coumaric acid and cinnamic acid... are thermally stable under deep frying conditions up to 210 °C/18 h with added OFE... 1-acetoxypinoresinol exhibited higher stability... compared to other phenolic compounds.”

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 directly quantified specific phenolic compounds via HPLC with statistical validation. The retention of these compounds in supplemented oils is empirically demonstrated and not inferred.

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 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

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.

84%

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.

83%

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.

83%

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.

81%

Extra virgin olive oil lasts longer when frying than regular olive oil because it has more natural antioxidants built in.

81%