10 Health Benefits Of Extra Virgin Olive Oil



Rich in antioxidants, healthy fatty acids, vitamins and micronutrients; Olive Oil is a powerful superfood, and key component of the Mediterranean diet.


The antioxidants in Olive Oil may help protect the body from cellular damage that can lead to a range of health conditions and diseases. Extra Virgin Olive Oil contains more antioxidants than other types of edible oils, as it undergoes the least processing.


In this article, you'll find out more about the health benefits of Extra Virgin Olive Oil.


1. Extra Virgin Olive Oil is a Fantastic Source of Antioxidants and Healthy Fats


Regular olive oil is refined and stripped of important nutrients and antioxidants.

In contrast, the natural extraction process used to produce Extra Virgin Olive Oil ensures it retains all the nutrients and antioxidants from the olive fruit.


In particular, it contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process (1).

The fat composition of Extra Virgin Olive Oil is also a major contributor to its healthfulness. It’s primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a staple of the Mediterranean diet.


Studies consistently link a diet high in monounsaturated fat with favorable effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels (2, 3, 4).

Key Message: Extra Virgin Olive Oil is a rich source of antioxidants and monounsaturated fats, which are thought to benefit your heart, brain, joints and more.


2. Olive Oil May Promote Weight Loss


Numerous studies have linked the Mediterranean diet, rich in olive oil, with favorable effects on body weight (5, 6, 7).


In a 30-month study in over 7,000 Spanish college students, consuming a lot of olive oil was not linked to increased weight (8).


Additionally, one three-year study in 187 participants found that a diet rich in olive oil was linked to increased levels of antioxidants in the blood, as well as weight loss (9).


Key Message: Consuming olive oil does not appear to increase the likelihood of weight gain. Moderate intake may even aid weight loss.


3. The Antioxidants in Olive Oil have Anti-Cancer Properties


It’s known that what and how we eat can influence cancer risk.


Observational studies have shown a lower incidence of some cancers in regions where olive oil consumption is high (10).

A large analysis of 19 previous studies found that those with a higher consumption of olive oil had a lower risk of breast cancer and cancers of the digestive system (11, 12).


How or why isn’t completely understood, but researchers suspect that the unique oleocanthal content of Extra Virgin Olive Oil may play a protective role. Interestingly, oleocanthal is an antioxidant that forms during the malaxation of Extra Virgin Olive Oil and is not found in any other food… not even olives (13).

We cannot say for certain that Extra Virgin Olive Oil has anti-cancer properties, but the early evidence is promising.

Key Message: Extra Virgin Olive Oil could potentially protect against some cancers, at least theoretically.


4. Olive Oil is Protective Against Heart Disease


Heart disease is the number one cause of premature death worldwide.

Interestingly, populations residing in Mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one (14).


It appears the active compounds in Extra Virgin Olive Oil have powerful cardio-protective properties, such as helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries) (2, 15, 16).

One giant review study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil (17).


Key Message: Extra Virgin Olive Oil contains a number of active compounds that contribute to heart health. Observational studies consistently find that those who consume the most have a lower risk of heart disease.


5. Olive Oil May Protect Against Stroke


Stroke is the second largest killer after heart disease.


It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure.


One French study that compared olive oil use and stroke incidence that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also found similar results (18, 19).

These findings make sense because people who use olive oil will likely be replacing other less heart healthy fats in their diet. Combine this with the high antioxidant and monounsaturated fat content in Extra Virgin Olive Oil and it’s clear why it appears to have a favorable impact on cardiovascular health.


Key Message: A diet high in olive has been shown to dramatically reduce the risk of stroke in observational studies.


6. Extra Virgin Olive Oil May Help Lower Your Risk of Type 2 Diabetes


Around 34 million Americans are thought to have type 2 diabetes.

Type 2 diabetes is characterized by the reduced effectiveness of insulin, the hormone that moves glucose (sugar) out of the blood and into cells to be used as energy.


It’s thought that the phenolic compounds present in Extra Virgin Olive Oil aid in glucose metabolism and improve the sensitivity and effectiveness of insulin.

A large analysis found that including olive oil in your daily diet could reduce the risk of type 2 diabetes by 13%. In comparison to a low-fat diet, a diet high in olive oil was also found to help normalize blood glucose in people who already had type 2 diabetes (20).


These beneficial effects are even more pronounced when combined with a Mediterranean style diet. One study found that a Mediterranean diet enriched with nuts or Extra Virgin Olive Oil decreased the risk of type 2 diabetes by more than 50% (21).


Key Message: Extra Virgin Olive Oil may help improve insulin sensitivity, which can help protect against type 2 diabetes or to manage pre-existing diabetes.


7. Olive Oil Has Antibacterial Properties


Olive oil contains many nutrients that can inhibit or kill harmful bacteria (22).


One of these is Helicobacter pylori, a bacterium that lives in your stomach and can cause stomach ulcers and stomach cancer.


Test-tube studies have shown that extra virgin olive oil fights eight strains of this bacterium, three of which are resistant to antibiotics (23).


A study in humans suggested that 30 grams of extra virgin olive oil, taken daily, can eliminate Helicobacter pylori infection in 10–40% of people in as little as two weeks (24).


Key Message: Extra virgin olive oil has antibacterial properties and has been found to be particularly effective against Helicobacter pylori, a type of bacterium that can cause stomach ulcers and stomach cancer.


8. Cooking with Extra Virgin Olive Oil Can Make Your Food More Nutritious


Still not convinced that Extra Virgin Olive Oil should be your main cooking oil?


Studies show that cooking with Extra Virgin Olive Oil can even increase the nutrient content of your food.

This is because the antioxidants in Extra Virgin Olive Oil are so resistant to high heat that they don’t break down and instead end up being absorbed by the cooked food. In addition, it also helps the cooked food to retain some nutrients that are usually lost through cooking (25, 26, 27).


For example, one study showed that when broccoli was cooked with sunflower oil or even refined olive oil, several beneficial compounds in the broccoli (such as vitamin C) were reduced. However, when cooked in Extra Virgin Olive Oil the levels of those beneficial compounds remained unchanged (28).


Key Message: Cooking with Extra Virgin Olive Oil can help retain – and in some instances increase – the number of nutrients and antioxidants in the cooked food that w