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).

When you heat olive oil really hot (200°C), the good antioxidants called tocopherols disappear—some oils lose them completely, while others like Picual and Cornicabra keep a little bit left.

When olive oil gets super hot, the main antioxidant (alpha-tocopherol) disappears completely, but other minor antioxidants (beta and gamma) stick around a bit longer — and some oils protect them better than others.

When you heat certain types of olive oil really hot, the healthy antioxidant called alpha-tocopherol disappears completely in some kinds, but not as much in others — Picual and Cornicabra oils hold up better.

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.

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.