Cooking with olive oil degrades its polyphenols, making heat-stable fats like tallow, butter, or ghee more suitable for high-heat applications.

“When you take a shot of olive oil, because remember, I don't think you want to cook with olive oil. You're degrading the polyphenols in there and that's the whole point, right? If you want to cook, use fats that are more stable in heat, like a tallow or a butter or a ghee.”

“If you were to heat that oil, it's going to have a lower degree of oxidation, not zero, but a lower degree of oxidation relative to olive oil.”