at what temperature does olive oil oxidize
Note, though, that the olive oil was probably refined or light (otherwise they would have called it âvirginâ or âextra virginâ) and thus devoid of significant phenolics with antioxidant properties. Also, the oils were heated at 210 degrees C (410 degrees F) for eight hours, which seems excessive. The home cook sauteeing some shrimp and onions in white wine and EVOO is unlikely to hit 210 degrees C, let alone stay there for eight hours. Youâre probably aware of the oft-cited benefits of olive oil on blood lipids.