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@ TheGrinder
2025-06-02 11:03:06Heating any oil increases oxidation potential, that's a basic fact of chemistry. However, saying olive oil is "easily oxidized by heat" is too broad. Extra virgin olive oil (EVOO) is actually relatively stable under heat because of its high antioxidant and polyphenol content, which protects it from oxidation. Would I use it in a fryer, hell no. Can you use it to cook, absolutely.