Heat-oxidation stability of palm oil blended with extra virgin olive oil

► Composition and oxidation stability of palm oil/extra virgin olive oil blends were investigated. ► Analytical composition and oxidation stability of the blends were found to be a linear combination of the oil partners. ► Fatty acid composition of oils and blends was the major decisive factor on oxidation stability. ► Endogenous phenols of the olive oil had no effect on the stability of blends. ► Extra virgin olive oils in a quantity above 20% showed a negative impact on the stability of blends.