All oils will oxidize and hydrogenate to a small degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. In any case, the amount of hydrogenation is very small and no home cook would ever experience this problem.
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