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.

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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 made more unhealthy compounds, but not enough to cross safety limits — 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

Similar Assertions

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.

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When you heat olive oil, it gets more gunk in it — and the hotter you go, the more gunk forms. Some oils (like Armonia) get way gunkier than others (like Manzanilla).

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Extra virgin olive oil produces higher levels of polar compounds and oxidative byproducts than saturated animal fats and coconut oil when subjected to prolonged heating.

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Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.

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When subjected to prolonged heating, extra virgin olive oil generates significantly higher levels of polar compounds and lipid oxidation byproducts than coconut oil and ghee.

79%