When used at or below 375°F, cooking with olive oil is unlikely to result in meaningful losses of nutrients—though we can’t ...

It contains monounsaturated fats, vitamins E and K, and potent antioxidants like polyphenols. Olive oil not only enhances the flavour of the food but also promotes heart health, fights ...

“While extra-virgin olive oil may lose some antioxidants when heated, about 40% at 248°F and up to 75% at 338°F, studies show its overall polyphenol content remains stable enough to meet EU ...