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 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 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 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).

Some olive oils, like Picual and Cornicabra, handle high heat better than others—they keep more of their good stuff and make less gunk when cooked.

Some types of olive oil — especially Cornicabra and Picual — hold up better when heated than others like Arbequina, meaning they break down less and make less gunk when frying.