Its own concentration of polyunsaturated fatty acids, which usually often snore (react with oxygen).
The presence of antioxidants, that counteract the oxidative damage (that's the reason they're called anti-oxidants).
As summarized above, Olive Oil is saturated in polyunsaturated fatty acids (about 11 percent ) and full of antioxidants.
A handful of reports have subjected Olive Oil in large heat areas for extended amounts of time and measured, how it affects the quality and nutritional properties of the petroleum. A sizable percentage of these scientific reports employed a high temperature for a very long duration of time. But under these critical conditions, Olive Oil did great.
One examine actually strong fried a variety of different sorts of Olive Oil for 2-4 hours and found that it was resistant to oxidation.
It has been found that Olive Oil does not oxidize useful for cooking, whilst vegetable oils such as sunflower oil do oxidize and actually form harmful chemicals.
Additionally, in this particular study, the Olive Oil was maybe not Extra Virgin Olive Oil and it was cooked for two hours.
Furthermore, it is also a fantasy that heating Olive Oil leads towards the formation of trans fats. In 1 review, frying Olive Oil 8 times in a row simply increased the trans fat content from 0.045percent to 0.082 percent, even now a minimal amount.
Overall. It appears that Olive Oil is incredibly stable, even under extreme conditions such as deep frying for elongated amounts of time.