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also known as groundnut oil, is commonly used in west Africa but, unlike rapeseed oil, is low in linolenic acid. Olive oil is stable at high temperatures because of its high monounsaturated fat and antioxidant content, which make it less likely to oxidise during frying and improves the nutritional content of fried foods. It degrades two times as slowly as sunflower oil and ten times as slowly as linseed oil.

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