Olive oil is widely recognised as one of the world’s healthiest oils.
In fact, people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet.
Extra Virgin Olive Oil (EVOO) is the highest quality olive oil available, extracted from the olive fruit without the use of any heat or chemicals.
In this article we’re looking at the major health benefits of adding Extra Virgin Olive Oil to your diet, based on the latest scientific evidence.
Extra Virgin Olive Oil is a Fantastic Source of Antioxidants and Healthy Fats
Regular olive oil is refined and stripped of important nutrients and antioxidants.
In contrast, the natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.
In particular, it contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process (1).
The fat composition of Extra Virgin Olive Oil is also a major contributor to its healthfulness. It’s primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet.
Studies consistently link a diet high in monounsaturated fat with favourable effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels (2, 3, 4).
Key Message: Extra Virgin Olive Oil is a rich source of antioxidants and monounsaturated fats, both of which are thought to protective cardiovascular health.