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.
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.
A large Italian study found that women who consumed more olive oil and leafy green vegetables had a lower incidence of coronary heart disease. Here's what researchers found—and what the study can and cannot tell us.
Journalist and Extra Virginity author Tom Mueller examines the science behind extra virgin olive oil's health reputation—and why the quality of the olive oil used in research matters when evaluating the results.
Biophenols often get the attention when discussing extra virgin olive oil, but oleic acid deserves a closer look. Learn what research tells us about this monounsaturated fat and why it is an important part of olive oil's nutritional profile.
