Why does olive oil have a high boiling point?

Olive oil has a relatively high boiling point due to its composition of fatty acids, primarily monounsaturated fats, which are more stable and require higher temperatures to break down. Additionally, the presence of antioxidants and other compounds in olive oil can also contribute to its thermal stability. This makes it suitable for cooking methods that involve higher heat, such as frying, without breaking down as quickly as other oils.