Olive oil is a nutrient widely used as a salad oil and in cooking, and is a common element in the Mediterranean diet. 4 , 9 , 10 Studies have sought to establish outcomes related to differing phenolic (and other) content of the oil 11 and the detrimental effect of heating. 12 , 13 , 14 Most, but not all, studies have shown a concentration-dependent effect of phenolic content on activity of the oil