When you cook olive oil at very high heat, the good unsaturated fats break down faster than the saturated ones — especially in oils that started with more unsaturated fats, making them less healthy for cooking.

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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 olive oil at two temperatures and found that hotter oil (200°C) breaks down healthy fats more than cooler oil (170°C), especially in oils like Arbequina and Armonia that start with more of those healthy fats — 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

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When you fry with olive oil at very high heat, the healthy unsaturated fats break down faster than the saturated ones — especially in oils that started with lots of unsaturated fats.

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