Olive oil, particularly extra virgin olive oil (EVOO), is rich in monounsaturated fatty acids (MUFAs). These healthy fats can help increase levels of good cholesterol (HDL) while lowering bad cholesterol (LDL). Additionally, olive oil contains antioxidants and anti-inflammatory compounds that may protect against chronic diseases such as heart disease and cancer.

According to research, the majority of the fats in olive oil are MUFAs, making it one of the healthiest cooking oils available. The high levels of polyphenols and antioxidants in EVOO are especially beneficial, as they are linked to various health advantages (UC Davis, 2024).

To reap the benefits of olive oil, consider using it in the following ways:

Salad Dressings: Combine olive oil with vinegar and herbs for a nutritious dressing.
Cooking: Use olive oil for sautéing vegetables or as a finishing oil to enhance flavor.
Roasting: Drizzle olive oil over vegetables before roasting to add taste and nutrients.

The recommended daily intake of oils, including olive oil, is about 27 grams (approximately 2 tablespoons) for a 2,000-calorie diet (UC Davis, 2024).

Despite its benefits, some experts argue that olive oil is still a processed fat and lacks the nutritional value found in whole olives. Eating whole olives provides fiber and other nutrients that are lost during the oil extraction process (Forks Over Knives).

While olive oil is often associated with heart health, recent studies suggest that it may not be as beneficial as previously thought. Research indicates that all oils, including olive oil, can impair endothelial function, which is crucial for cardiovascular health. This impairment can occur shortly after consuming high-fat meals, including those rich in olive oil (Forks Over Knives).

Additionally, studies like the PREDIMED trial showed that while EVOO was part of a Mediterranean diet, it did not significantly reduce heart attack rates compared to other dietary interventions (Forks Over Knives). This suggests that the benefits of the Mediterranean diet may stem more from the high intake of whole plant foods rather than the olive oil itself.

While olive oil does offer health benefits, moderation is crucial. Consuming it in small amounts as part of a balanced diet that emphasizes whole foods—such as fruits, vegetables, whole grains, and nuts—can be beneficial. However, relying on olive oil as a primary fat source may not be advisable for those aiming for optimal heart health.

If you're concerned about the potential negative impacts of olive oil, consider incorporating other sources of healthy fats into your diet. Foods like avocados, nuts, and seeds provide similar benefits without the drawbacks associated with processed oils. Whole plant foods should be the cornerstone of a heart-healthy diet (BHF).

In summary, olive oil can be a part of a healthy diet when used in moderation, particularly in the context of a balanced Mediterranean diet rich in whole foods. However, it is essential to be aware of its potential drawbacks, especially regarding heart health. By focusing on whole plant foods and using olive oil sparingly, you can enjoy its benefits without compromising your health. As with any dietary choice, balance and moderation are key to achieving optimal health.