Heat is part of the "Big Three"—heat, oxygen, and light—which are the top enemies of tasty, good quality EVOO. All three can deteriorate your olive oil, stripping away that tasty Picual flavor and health benefits. Here we'll dive into how heat poses a threat to olive oil, the effects of heat damage on olive oil's antioxidants and key vitamins, and best practices in your own kitchen to avoid rancidity and spoilage.

How Does Heat Deteriorate Olive Oil?

Olive oil can take heat (Sizzle is great to cook with up to 420 degrees, for example)—to an extent. But when olive oil is placed directly on or next to your stove top or oven, the constant exposure to high temperatures starts the oxidation process that degrades EVOO's nutritional value and full flavored profile. All those antioxidants and vitamins found in olive oil that we love to brag about like, vitamin E and oleocanthal (a fancy anti-inflammatory antioxidant) are lost to heat. The oxidation of cooking fats also breaks down beneficial compounds in oil like chlorophyll and antioxidants.

In a recent study, olive oil was found to have a higher oxidative stability when compared with other cooking fats such as butter or grape-seed oil. The oils underwent heating until they reached about ~460 degrees for about 20 minutes and were placed into a deep fryer at 365 degrees for 6 hours. At the end of these heating trials, olive oil produced the least amount of harmful byproducts like trans fats and polar compounds. Scientists hypothesized that the plethora of antioxidants led to it's stability against high heat. 

How Does Graza Protect Against Heat Damage?

If olive oil is Superman, filled with the strength of all the polyphenols and antioxidants, prolonged heat exposure is its kryptonite.

But it's important to remember olive oil is strong, but it's not invincible. Extremely high heats or prolonged exposure to heat can kickstart the oxidation process. Choosing the right packaging and utilizing the correct storage practices plays a crucial role in preserving the freshness and taste profile of olive oil.

At Graza we are OBSESSED with improving the cooking experience. So we designed a bottle that not only is fun to squeeze, but also limits the oil's exposure to heat. The twistable squeeze top limits the exposure window to heat in comparison to other wide lipped glass containers. Additionally our super tough BPA-free PET bottles can withstand direct heat up to 160 degrees. This makes it one of the strongest packaging solutions against heat. 

To get the fullest, freshest, tastiest Graza experience every time, store Graza in a cool, dark place away from direct exposure to heat sources or sunlight. This means finding the dark cabinet or pantry shelf that isn't near to any stoves, microwaves, or windows with direct sunlight.