You mention that the Extra Virgin olive oil is cold pressed and therefore the polyphenols are still present. At what temp are those killed? Does sautéing or skillet cooking food attain enough heat to render Extra virgin olive oil “olive oil”?
Polyphenol content has little to do with “cold pressing”, an obsolete term with no legal meaning. Polyphenol content is higher in newer oils, pressed from less ripe fruit, and those pressed from olives high in polyphenols, such as the Tuscan varieties. “Pure” oil has been refined with charcoal and other chemical and physical filters which also remove polyphenols. Polyphenols are stubborn substances which do not degrade easily with heat. You cannot refine oil by heating on the stove.
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