Extra virgin olive oil has long been recognized as a foundational ingredient in the Mediterranean diet, often associated with heart health and longevity.

But emerging research is now pointing to something more:

The type of olive oil you use may play a role in supporting cognitive function and long-term brain health.

A recent study published in Medical Xpress highlights how olive oil—specifically extra virgin and virgin varieties—may influence memory, focus, and overall cognitive performance.

For decades, nutrition guidelines have focused on what not to eat — fewer calories, less fat, avoid this, limit that. The newly updated Dietary Guidelines for Americans (DGA) mark a meaningful shift away from restriction and toward nourishment.
Instead of prescribing rigid meal plans, the new DGA introduces a simplified, flexible food pyramid designed to guide better choices rather than dictate exact diets. The core message is refreshingly clear:
Eat real food most of the time.

If you’ve been told to grab avocado oil for high-heat cooking because it has a higher smoke point than olive oil, you’re not alone.
Over the past decade, “high smoke point” has become one of the most repeated marketing claims in the cooking oil aisle. But here’s the part most people don’t hear:
Smoke point is not the best measure of how healthy or stable an oil is when you cook with it.
Before you swap out your extra virgin olive oil, here’s what the science actually says.

Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?