When you heat olive oil, the smell changes mostly because of how hot it gets — not because of what kind of olive it came from.

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Evidence from Studies

Supporting (1)

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Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Cross-Sectional Study

In Vitro

2024 Nov 4

Scientists heated different types of olive oil and found that how much the smell chemicals broke down depended mostly on how hot it got, not what kind of olive it came from — so the claim is right.

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Source Study

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Score: 5

DOI: 10.3390/foods13213525

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