Yes — high temperatures can degrade the polyphenols in extra virgin olive oil (EVOO), especially in medical-grade, high-phenolic oils. These sensitive compounds are responsible for the oil’s antioxidant, anti-inflammatory, and therapeutic effects, and preserving them is essential for full benefit.

• Polyphenols begin to degrade at 150–170°C (300–340°F), which occurs during most cooking methods like frying or sautéing
• Oleocanthal and oleuropein are especially heat-sensitive and can lose potency when exposed to prolonged or high heat
• Oxidative stability decreases with time and temperature, reducing the oil’s antioxidant effect

👉 For best results, use high-phenolic olive oil raw — on salads, steamed vegetables, or as a finishing drizzle.

• Heating olive oil to 180°C (356°F) can reduce its polyphenol concentration by over 40% ¹.
• Cold use maintains antioxidant potency and bioavailability far better than cooking applications ².

Even though EVOO has a high smoke point, it’s the polyphenols — not the fat — that are vulnerable to heat damage.

To preserve the powerful anti-inflammatory and antioxidant effects of your high-phenolic olive oil, use it raw and unheated whenever possible. Cooking is fine for general EVOO, but your medical-grade oils deserve better.

⚠️ Tip: Store your oil away from heat and light, and use it raw for maximum polyphenol retention and therapeutic impact.