OLIVE OIL SHOCK: WHAT REALLY HAPPENS WHEN YOU HEAT IT?

Olive oil is often praised for its health benefits. But what happens when you put it in a hot pan? Does heat destroy its beneficial compounds? Can olive oil become harmful when used for frying? And is extra virgin olive oil actually suitable for cooking at high temperatures? In this episode of Hidden Ingredients, we investigate the chemistry of heated olive oil, from its fatty acids and antioxidants to oxidation, smoke points, and what happens as cooking temperatures rise. We separate common cooking myths from the science and explore what really matters when choosing an olive oil and using it in your kitchen. Because understanding what happens inside your food means looking beyond the label. Subscribe to Hidden Ingredients for more investigations into the science behind everyday foods, drinks, and ingredients. No fearmongering. No assumptions. Just food, science, and the evidence. #OliveOil #FoodScience #HiddenIngredients