Learn why extra virgin olive oil has become an important part of heart-healthy eating, from its monounsaturated fats and oleic acid to the naturally occurring polyphenols that distinguish quality EVOO.
Research in adults with obesity found that more frequent olive oil consumption was associated with lower platelet activation. Learn why researchers are interested in this potential connection to cardiovascular health.
Squalene is a naturally occurring compound found in virgin olive oil. Laboratory research suggests it may influence immune cells involved in inflammation and tissue repair, offering another area of interest in olive oil research.
A long-term study of more than 90,000 U.S. adults found that higher olive oil consumption was associated with a lower risk of death from several major causes. Learn why replacing certain fats with olive oil may be an important part of a healthier diet.
Extra virgin olive oil is mostly fat—but some of its most interesting characteristics come from compounds present in much smaller amounts. Learn about biophenols, tocopherols, squalene, sterols and other components that contribute to EVOO's flavor, stability and chemistry.
