The table above shows that production decreased over the period considered despite consumption remaining stable throughout the same period.

Extra virgin olive oil is fine for cooking at lower temperatures as it is mostly monounsaturated and moderately stable.

Olive oil (extra virgin preferably) is ok for lower cooking temps as it's mostly monounsaturated, so moderately stable.

Olive oil, preferably extra virgin, is good for lower cooking temperatures as it’s mostly monounsaturated and so moderately stable.

Olive oil (extra virgin preferably) is ok for lower cooking temps as it’s mostly monounsaturated, so moderately stable.

Inorganic material particles are dispersed in an aqueous medium with surface charge adjusting additives to give a moderately stable slurry or pigment grind.

The tert-butyl group is easily cleaved off under strongly acidic conditions (forming a moderately stable carbocation), particularly if heated (isobutylene is lost), something which can limit the use of MTBE as a solvent.