Tag: Heated olive oil

According to a 2018 study, extra virgin olive oil was found to be the most chemically stable cooking oil, producing the fewest harmful compounds when heated. This directly challenges the widespread fear that olive oil turns into a carcinogenic when heated, a myth rooted in confusion about smoke points and oil degradation.

A 2018 study published in *Acta Scientific Nutritional Health* found that extra virgin olive oil was the most stable cooking oil when heated, maintaining its nutritional integrity. This surprising finding addresses the long-standing question of whether olive oil loses its benefits if heated.