With added olive extract, olive oil can be fried longer without breaking down into low-quality oil—especially at lower temperatures.

When you add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.

Even with added extract, frying olive oil too long makes it lose its good taste—but the extract still makes it taste less rancid than plain oil.

When you heat olive oil at high temperatures for a long time, it makes more of two harmful chemicals—HNE and ONE—than the other oils, because olive oil is mostly made of oleic acid.

Frying olive oil too long breaks down its natural compounds and creates new ones—but adding olive extract slows this breakdown and even boosts total antioxidants for the first few hours.

Adding a natural olive extract to olive oil helps it resist going rancid when used for deep frying at high heat for a long time—much longer than plain olive oil.