Assertion: virgin olive oil | /r/HasProperty | resistant
Facets:
value: to oxidation
type: TRANSITIVE-OBJECT
value: to deep frying conditions
type: OTHER
value: to hydrogenation
type: TRANSITIVE-OBJECT
value: clearly
type: DEGREE
Source sentences:
text: There have been numerous studies showing the opposite for a long time, with one, in particular, demonstrating that “extra virgin olive oil is clearly resistant to deep frying conditions” (6).
text: Olive-pomace oils and virgin olive oils are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation.