Olive oil does create acrylamide when it's heated although the amount of acrylamide that olive oil creates when heated is not significant.
But acrylamide can form in starchy foods like potatoes when they are fried with the olive oil, especially if the olive oil is reused.
Olive oil was found in studies to produce lower levels of acrylamide when compared to other oils during frying.
Although olive oil can still contribute to acrylamide formation through oil oxidation at high temperatures.
Acrylamide builds up in oils including olive oil when it's reused repeatedly for deep frying foods, instead of just solely originating from the cooking oil itself.
The use of olive oil or hazelnut oil may also result in lower acrylamide levels in fried foods, when compared to using sunflower oil or corn oil to fry foods in.
Extra virgin olive oil is pretty stable, although heating any oil including Extra virgin olive oil or olive oil in general beyond it's smoke point can result in oxidation and the creation of potentially harmful compounds, which include acrylamide.
Acrylamide is also formed in certain types of black ripe olives during the process of heat sterilization, but not necessarily through the olives or olive oil itself.
To reduce risks of forming acrylamide when cooking with olive oil or other oils, don't reuse the oil for frying multiple times and avoid overheating the oils and use high quality olive oils.
Acrylamide is a chemical that also forms naturally in starchy foods during high-temperature cooking and has industrial uses, with potential health risks associated with high exposure.
The acrylamide is found in foods like French fries, potato chips, and coffee, and can be reduced by cooking foods to a lighter color and limiting frying and roasting.
Acrylamide is also used to make polyacrylamide, a substance used in water treatment and other industrial processes.