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 the Best Cooking Oil
There are a lot of different cooking oils that claim to be the best.
However, when you consider the major factors that influence how an oil reacts to high temperatures – oxidative stability and ratio of monounsaturated fats – Extra Virgin Olive Oil is number one.
While virgin coconut oil has a similar oxidative stability (due to its high saturated fat content), it’s extremely low in antioxidants. By comparison, Extra Virgin Olive Oil is rich in beneficial antioxidants such as tocopherols and hydroxytyrosol (13).
Additionally, if you use an oil regularly you must consider the known health effects of its primary fats. Saturated fat (coconut oil) has zero known benefits while monounsaturated fat (olive oil) appears to significantly benefit heart health in the long run.
Extra Virgin Olive Oil is also more practical for cooking because it comes in a variety of different flavour profiles (much like wine) and can complement both sweet and savoury dishes.
Key Message: When you consider its oxidative stability, superior antioxidant contents and ratio of monounsaturated fat, as well as its diverse flavour profile, Extra Virgin Olive Oil is easily the best choice for cooking.
