Olive oil remains stable even when people heat it to high temperatures because of these antioxidants. Also, when heated to a high temperature for a long time, extra virgin olive oil releases a lower amount of unhealthful compounds compared with canola and vegetable oils. This is because the high levels of monounsaturated fats are more stable in high heat.Canola oil also has low levels of saturated fatty acids and high levels of unsaturated fats. A group of researchers from the Department of Food Science and Human Nutritional Sciences in Manitoba, Canada, reviewed the evidence for the health benefits of canola oil.When people expose canola oil to high heat for long periods, a chemical reaction occurs that releases potentially unhealthful compounds. To safely use canola oil, people can use it to quickly sauté vegetables, meat, or meat alternatives, making sure that the oil does not get too hot.