Health & Facts

Researchers have demonstrated the various health benefits of Extra Virgin Olive Oil (EVOO) in both clinical and experimental studies. The fatty acid composition of Extra Virgin Olive Oil is, on average: 75% monounsaturates, 13% polyunsaturates and 12% saturates on average.

Monounsaturated fat is the preferred type of fat that is a necessary part of a balanced diet. Extra Virgin Olive oil lowers total blood cholesterol and LDL (”bad”) cholesterol while it raises HDL (”good”) cholesterol.

HDL is known as the healthier type of cholesterol. After cholesterol is used by the cells, it is transported by the HDLs to the liver, where it is eliminated through the bile ducts, whereas the LDLs transport it to the cells and fatty tissue.

The role of Extra Virgin Olive Oil in the prevention of cardiovascular diseases has been demonstrated and supported by the findings of epidemiological studies carried out on populations with different dietary habits, particularly regarding fats. These studies reported lower rates of cardiovascular and coronary heart diseases amongst the populations of regions where olive oil is a staple of the traditional diet.

Extra Virgin Olive Oil is one of the main components of the Mediterranean Diet which generally consists of sensible, savory portions and slower, more enjoyable eating. This diet is also rich in fruits, vegetables, grains, and small amounts of meat.

Further findings of these types of population studies show that consumption of Extra Virgin Olive Oil as the main source of fat lowers blood pressure levels and risk of becoming obese. Other research has shown that an Extra Virgin Olive Oil diet improves the insulin-resistance of non-insulin-dependent diabetics more than a diet that consists of larger amounts of carbohydrates.