What happens to olive oil when you cook it hot?
Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you heat extra virgin olive oil really hot, it loses its fresh smell and some healthy parts, but not all of them.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you heat extra virgin olive oil really hot, it loses its fresh smell and some healthy parts, but not all of them.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 55 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Klisović D, Novoselić A, Lukić M, Kraljić K, Brkić Bubola K
Related Content
Claims (7)
When you cook olive oil too hot, it starts producing chemicals that smell rancid — like old nuts or grease — and these chemicals can be used to tell if the oil has been overheated.
Different types of olive oil react differently to heat — one kind (Buža) keeps more of its healthy compounds when cooked, while others lose more, because of their natural chemical makeup.
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.
When olive oil gets really hot, one of its healthy compounds — hydroxytyrosol acetate — goes up, which might be a clue that the oil has been overheated.
Cooking olive oil at a very high temperature for an hour almost completely destroys the fresh, grassy smell that makes good olive oil taste good.