Extra Virgin Olive Oil has been the subject for many scientific studies and research in the recent years. The presence of polyphenols such as oleocanthal, potent antioxidants in plants has been linked to a number of health benefits, including decreasing inflammation(1), regulating blood sugar levels(2) and potentially reducing the risk of heart disease(3) and cancer(4) .

Olive oil is also an example of a heart-healthy fat source, consisting primarily of monounsaturated fatty acids. A review by the American Heart Association has shown that replacing saturated fats (such as those found in butter, lard, and coconut oil) with monounsaturated fats (such as those found in olive oil) is linked with a significantly lower risk of heart disease(3).

is rich in monounsaturated and polyunsaturated fats* that help lower ‘bad cholesterol’ (LDL) and offer a good ratio between HDL (‘good cholesterol’) and LDL (‘bad cholesterol’) cholesterol.
contains omega-3 fatty acids** that help maintain normal blood cholesterol levels.
is rich in polyphenols*** (antioxidants) that help protect blood lipids from oxidative stress.
*Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].

**ALA (ALPHA-linolenic acid) contributes to the maintenance of normal blood cholesterol levels.

***Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.