Oil Atlas/Fruit
Fruit Oil
Extra Virgin Olive Oil
Cold pressed, unrefined
Fry Cycles
150to 25% TPM
Smoke Point
190°C
OSI
18hours
Profile
The most studied oil for health outcomes, but among the most expensive for commercial frying. EVOO's polyphenol content (oleocanthal, hydroxytyrosol) provides natural antioxidant protection during frying, partially compensating for a moderate smoke point (190°C). At 150 fry cycles, its performance is respectable for its PUFA level. Viable primarily for Mediterranean-concept restaurants and fine dining where the flavor and health positioning justify the cost. Widespread adulteration in the global EVOO market is a sourcing concern.
Fatty acid breakdown
Saturated (SAFA)
14%
Monounsaturated (MUFA)
73%
Polyunsaturated (PUFA)
11%
Health
The PREDIMED trial (2013, NEJM) demonstrated 30% cardiovascular risk reduction with EVOO-supplemented Mediterranean diet. Polyphenol content survives moderate frying temperatures. Oleocanthal has documented anti-inflammatory properties comparable to ibuprofen.
Sustainability
Mediterranean tree crop on established orchards — minimal deforestation risk. High water footprint from irrigation. Carbon sequestration in mature olive groves partially offsets emissions.