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Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F range. For these reasons, we recommend a much stricter heating standard involving very little or no heating when enjoying this delightful oil. Studies by the U.S. Food and Drug Administration have found no detectable amounts of acrylamide in olive oil when it is purchased in bottled form and not subsequently used for the frying or baking of foods.
Too much of boiling any cooking oil can increase the amount of PAHs (POLYCYCLIC AROMATIC HYDROCARBONS (PAHs). This is not considered a major risk (like cancer,reproductive effects, organ systems damages) source in the diet and the oil would have to be heated repeatedly and for extended periods to the smoking
point. It is unlikely that, in home use, olive oil or other cooking oils would be a significant source of PAHs.