Why EVOO is the Best Oil for Frying
Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Adding sesame oil to EVOO provided zero extra frying time, despite EVOO being more expensive and already antioxidant-rich.
Most people assume ‘more antioxidants = better,’ so adding sesame oil to premium EVOO should help—but it doesn’t. The study shows EVOO is already at peak performance.
Practical Takeaways
Use EVOO for deep frying if you fry frequently—it lasts longer and produces fewer harmful compounds than regular olive oil.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Adding sesame oil to EVOO provided zero extra frying time, despite EVOO being more expensive and already antioxidant-rich.
Most people assume ‘more antioxidants = better,’ so adding sesame oil to premium EVOO should help—but it doesn’t. The study shows EVOO is already at peak performance.
Practical Takeaways
Use EVOO for deep frying if you fry frequently—it lasts longer and produces fewer harmful compounds than regular olive oil.
Publication
Journal
Molecules
Year
2023
Authors
Evangelia T. Ioannou, Konstantinos S. Gliatis, E. Zoidis, C. Georgiou
Related Content
Claims (8)
Adding a little sesame oil to regular olive oil helps it last longer when frying food because it slows down the oil going bad.
Extra virgin olive oil lasts longer when frying than regular olive oil because it has more natural antioxidants built in.
When sesame oil is heated while frying, one of its natural compounds turns into another that temporarily helps stop the oil from breaking down.
Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.
At the start of frying, mixing sesame oil makes olive oil more antioxidant-rich, but after 12 hours, all oils lose their antioxidant power — extra virgin olive oil just starts higher and lasts a bit longer.