More on Cooking with Extra Virgin Olive Oil “A peanut oil and an EVOO (with its natural polyphenols) were heated and compared with respect to rancidification.” “Result: More heat energy was needed to start the oxidation of fat molecules in EVOO than peanut oil which suggests that EVOO is more resistant to rancidification when heated. The authors attributed this to the polyphenols in the EVOO. “the higher thermal stability of triglycerides contained in the whole EVOO is probably due to the high concentration of polyphenols contained in it” For more on this study, visit: Slick Extra Virgin
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