Food and its Use: Olive Oil

Scientific name: Olea europaea L.¹ (olive tree)

Other common names: Extra virgin olive oil, EVOO, virgin olive oil, pure olive oil, light olive oil, refined olive oil

Description: Olive oil is a natural liquid fat made by pressing the oil out of fresh olives, the ripened fruit of the olive tree.^2,3 When the pits are removed, olives contain 20 to 30 percent oil.³ Olive oil originally came from the Mediterranean region, but it is now made and used around the world.^3–5 Its color, which can range from clear yellow to dark golden or even slightly green, will depend on the type of olives and refinement processes used.³ Olive oil is a healthy fat that is rich in antioxidants and beneficial for cardiovascular health.^4–6

There are four different types of olive oil:

Extra virgin olive oil is the least processed, highest quality, with the richest taste and is considered to be the healthiest type of olive oil.^3,7,8
Virgin olive oil is similar to extra virgin but is slightly more processed and, therefore, lower in quality.⁷
Pure olive oil (also labeled as “olive oil”) is usually a mix of virgin and refined olive oils (mostly refined), and has a lighter taste.^3,7
Light or refined olive oil is not lower in fat or calories, but it is lighter in taste because of the higher percentage of refined oils and more processing than pure or virgin olive oils.⁷

In addition to cooking, olive oil is also used in cosmetics, soap, medicine, and as fuel for traditional oil lamps.⁵

Nutrients: Olive oil is high in monounsaturated fats and contains moderate amounts of vitamins E and K. According to the United States Department of Agriculture (USDA)’s FoodData Central, a one-tablespoon (15 mL) serving of olive oil contains:^9,10

Calories: 119
Fat: 14.0 g (2.31 g saturated, 10.38 g monounsaturated, 1.36 g polyunsaturated)
Protein: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Cholesterol: 0 mg
Sodium: 0.27 mg (0.01% Daily Value)
Calcium: 0.135 mg (0.01% DV)
Potassium: 0.135 mg (0% DV)
Vitamin E: 1.94 mg (12.93% DV)
Vitamin K: 8.13 mcg (6.78% DV)

Geographic origin: The exact origin of the olive fruit itself is not known but it is thought to have come from either Syria or sub-Saharan Africa more than 6,000 years ago.¹¹ Some sources say that the production of olive oil was documented no earlier than 2500 BCE,¹² while others say there is evidence of 8,000-year-old olive oil remains in Israel.¹³ What researchers do know is that olive oil was a staple ingredient in the diets of the ancient Romans, Greeks, and many others in the Mediterranean region.^11,14

Today, the main producers of olive oil worldwide are Spain, Italy, Tunisia, Greece, and France.^11,15 California produces almost all American-made olive oils.¹⁶

History of use as medicine: Olive oil has been considered a sacred commodity since ancient times.¹⁷ It is referenced in the bible as the oil used for anointing,¹⁸ and it was seen as a symbol of wealth, joy, and health in Jewish culture.¹⁸ The ancient Greek physician Hippocrates called olive oil “the great healer,” and the Greek poet Homer referred to it in The Iliad as “liquid gold.”¹⁷ The Hippocratic Corpus, consisting of 60 medical treatises,¹⁹ referenced olive oil for treating wounds and skin diseases, gynecological problems, headaches, and body pains; as a contraceptive; and as an emetic to treat mild poisoning.^20–22 Ancient Greek and Roman athletes rubbed olive oil on their bodies to help warm and relax their muscles to prevent injuries.^17,23

While olive oil has been a staple of Mediterranean cuisine for thousands of years, it has gained popularity in the United States only in the past two decades.²⁴ In the 1950s, the American physiologist Ancel Keys conducted the Seven Countries Study, which was the first major study to investigate diet and lifestyle along with other risk factors for cardiovascular disease across various populations-–in this case the US, Finland, the Netherlands, Greece, Italy, Yugoslavia, and Japan—over a fifty-year period.²⁵ One of the primary findings, published in 1986, showed that diets using olive oil as the primary source of fat were associated with lower rates of coronary heart disease deaths.²⁶

Despite these findings, throughout the early 1990s, the USDA recommended that Americans consume a diet low in fat, and oils – including olive oil – were to be used “sparingly.”²⁷ In 1994, the World Health Organization, Harvard School of Public Health, and a nonprofit called the Oldways Preservation and Exchange Trust created the Mediterranean Diet Pyramid, which emphasized the use of olive oil as the primary source of dietary fat.²⁴ These new recommendations, combined with millions of dollars of marketing by the olive oil industry and increasing research into its health benefits, led to the current popularity of including olive oil as a healthy part of one’s diet.²⁴

Current uses and scientific literature review: In both human and animal studies, olive oil has been shown to have many potential health benefits, especially when compared to other fat sources including butter or other oils (e.g. corn, canola, soybean). Following is a brief summary of the scientific literature. Please refer to the list of peer-reviewed articles at the end of this article for more details.

Cardiovascular Health:
Olive oil is often recommended as a heart-healthy fat source, and there is a tremendous amount of literature examining its protective effects for cardiovascular health. However, the ways in which it benefits the cardiovascular system are yet to be determined.^28,29 Furthermore, there is a lack of consistency across studies, with some showing no significant benefits^30,31 or even potential adverse effects from overconsumption,³² which causes additional uncertainty about exactly how, and how much, olive oil contributes to heart health.^33–35 Despite the abundance of literature already available, more research is still needed.^33,36,37

The reported cardiovascular benefits of olive oil include antioxidant effects,^29,37–40 anti-inflammation,^{29,33,36–38,40,41} reductions in LDL (bad) cholesterol,^30,42–46 increases in HDL (good) cholesterol (although most studies did not report this outcome),⁴⁷ improvements in endothelial function (a marker of cardiovascular health),^29,39,41 vasodilation (widening of the blood vessels),⁴⁰ lipid metabolism,^39,44,48 anti-atherogenesis (plaque formation in the arteries),^{58,66,69,72,75} and anti-thrombosis (blood clots in veins or arteries).²⁹ Olive oil consumption has been associated with the prevention of high blood pressure,^38,42,49 stroke,^38,50 heart attack,³⁸ cardiovascular diseases,^51–53 and all-cause mortality.^51,52,54,55

The compounds responsible for these effects may include the many polyphenols (such as hydroxytyrosol)⁵⁶ and unsaturated fatty acids (primarily oleic acid) the oil contains.^{29,38,45,47,49}

It is important to note that the greatest health benefits come from extra virgin olive oil or polyphenol-enriched virgin olive oils, rather than refined or mixed olive oils.

Brain Health:
Numerous studies show that olive oil consumption improves cognitive function,^57–60 prevents cognitive decline,^57,61,62 and slows or delays the progress of Alzheimer’s disease.^61–64 These cognitive benefits may be related to the polyphenols in olive oil called secoiridoid oleuropein⁶¹ and hydroxytyrosol.⁶⁵ Olive oil consumption also reduces the levels of a substance in the brain called amyloid beta, which is associated with the development of Alzheimer’s disease^62,64 and improves synaptic functions (messaging between the brain and nerves).⁵⁹

There is some evidence, although it is by no means conclusive, linking olive oil consumption to reduced symptoms of depression and anxiety, specifically in patients with severe cases of depression^66,67 or obesity⁶⁸ and in older adults.⁶⁹

Cancer Prevention and Treatment:
Studies have been conducted in laboratory settings, in animals, and in humans to identify the effects of both olive oil and its components on cancer and the mechanisms by which it can prevent or treat the disease.

Olive oil appears to be most beneficial for colorectal,^70–76 breast,^71,77–79 prostate,⁷¹ and bladder cancers.⁸⁰ The elements that may be responsible for these benefits are polyphenols called secoiridoids,^81,82 including oleuropein ^71,72,77,78 and its metabolite (an end product of chemical processing in the body) hydroxytyrosol,^{71,72,75,76,83} and oleocanthal.^72,79,83 These compounds may prevent or treat various types of cancers by regulating a range of cell-signaling pathways that reduce the growth and spread of cancer cells and induce cancer cell death^{72,75,77,80,82–84} without harming healthy cells,⁸² changing gene expression without altering DNA (epigenetic modulation),^70,74,83 breaking down epidermal growth factor receptors (EGFR, an important protein for cell growth and proliferation),⁷⁶ altering the gut microbiome,^73,85 and generally enhancing the effectiveness of chemotherapeutic drugs.^79,80 Further research in humans is needed to confirm these benefits and their specific mechanisms of action.⁷⁴

Diabetes Management:
Olive oil consumption may be linked to the prevention and treatment of both type 1 and type 2 diabetes.^86–89 It has exhibited blood sugar lowering effects,^87,90–93 glucose regulation,⁹⁴ improved insulin sensitivity,⁹⁴ and enhanced pancreatic function,⁹⁴ all of which can help diabetic patients manage their symptoms and even prevent the onset of diabetes among individuals diagnosed with pre-diabetes.⁸⁸ The same compounds in olive oil that have been credited with other health benefits – specifically, oleic acid, hydroxytyrosol, and oleuropein – are also likely responsible for diabetes symptom management.⁸⁹

Gut Health:
Many of olive oil’s health benefits may be related to its ability to positively alter the gut microbiome (microorganisms, such as bacteria, living in the gut), which is associated with reduced inflammation and enhanced immunity and antioxidant activity.^95–100 As such, olive oil consumption can also reduce symptoms of gastrointestinal disorders including inflammatory bowel disease (IBD).^101–103

Potential negative effects: There are very few known risks or side effects of consuming olive oil.¹⁰⁴ Cooking with spoiled olive oil will affect the taste of your food but will not produce any physical side effects.¹⁰⁴ Even though it is a fat and high in calories, olive oil consumption is not associated with weight gain.¹⁰⁵ An allergy to olives is very rare, and allergic reactions to olive oil are even rarer.¹⁰⁶ If applied topically to the skin, olive oil may cause acne or eczema.¹⁰⁷

Purchasing and storage tips: When choosing which olive oil to buy, there are some important factors to consider.

Extra virgin olive oil is the best option for flavor and quality,^108,109 but it has a lower smoke point than refined varieties and is therefore not suitable for cooking at higher heats.²
Reputable olive oil brands will use a dark-colored glass or metal container, because light exposure can cause it to spoil.¹⁰⁸ Do not purchase olive oil in clear or plastic bottles.
Beware of fake extra virgin olive oil ¹¹⁰ (labeled as olive oil but containing a mixture of seed oils and/or low-quality olive oil). To avoid accidentally purchasing a fake, which may contain allergens, chemicals, and fewer health benefits, make sure the oil is labeled “extra virgin.” When possible, go to a specialty store where you can taste the oils before buying – if the oil tastes good, it likely is good.¹⁰⁹ Look for a third-party certification seal¹⁰⁹ such as PDO (European origin), DOP (Italian origin), or COOC Certified Extra Virgin (Californian origin). “Best by” or “use by” dates on olive oil are arbitrary. Look for a “harvest” or “pressed on” date¹⁰⁹ within 18 months of the current date. Any mention of the level of free fatty acids (FFA) is a good sign that the oil is high-quality.¹⁰⁹ Low prices are usually a clear indicator of poor quality, but that does not mean that all expensive options are legitimate.

Olive oil should always be stored in a cool, dark place. Do not store it near the stove, above the oven, or next to any windows that receive direct sunlight.¹¹¹ Once opened, it should be consumed within six months.¹¹¹ Unopened, a properly-stored bottle of olive oil will last up to two years past the harvest date.¹¹¹

Good quality extra virgin olive oil should smell earthy, like a garden,^109,111 taste grassy with a peppery finish, and leave your mouth feeling clean.^108,109,111 When olive oil has spoiled or is not of high quality, it may be flavorless or taste rancid and will leave a waxy feeling in your mouth.¹⁰⁸

Recipes:
Appetizers

Bruschetta with Tomato and Basil (Simply Recipes)
Garlic Cheese Bread (Feel Good Foodie)
Olive Oil Toasts (Martha Stewart)

Baking

Chewy Olive Oil Crinkle Cookies (Buttermilk by Sam)
Olive Oil and Cocoa Brownies (Family Style Food)
Olive Oil Apple Cake with Spiced Sugar (Bon Appetit)
Olive Oil Blondies with Salted Caramel (Food52)
Olive Oil Cake (Bon Appetit)
Olive Oil Muffins (Food Network)
Small Batch Olive Oil Chocolate Chip Cookies (Cloudy Kitchen)
Vegan Olive Oil Brioche (Holy Cow Vegan)

Chicken

Baked Chicken Thighs (Savory Nothings)
Easy Oven Roasted Whole Chicken (The Mediterranean Dish)
Pan Seared Chicken Breast (Wholesome Yum)

Dips and Salad Dressings

Basic Vinaigrette (Cookie and Kate)
Bread Dipping Oil (Cooking with Ayeh)
Easy Olive Oil Dip (Inspired Taste)
Greek Salad Dressing (Love and Lemons)

Eggs

Best Keto Olive Oil Fried Eggs (Carb Manager)
Olive Oil-Fried Egg (New York Times Recipes)

Pasta

Garlic Pasta (Well Plated by Erin)
Olive Oil Pasta (The Stay at Home Chef)
Simple Mediterranean Olive Oil Pasta (The Mediterranean Dish)
Spaghetti with Oil and Garlic (Aglio e Olio) (Food Network)

Seafood

Garlicky Shrimp with Olive Oil (Food and Wine)
Mediterranean Baked White Fish (The Mediterranean Dish)
Oven-Poached Fish in Olive Oil (Epicurious)

Vegetables and Sides

Easy Oven Roasted Carrots (Spend with Pennies)
Oven Roasted Potatoes (Allrecipes)
Oven Roasted Vegetables (Well Plated by Erin)
Roasted Brussels Sprouts (Food Network)
Roasted Grape Tomatoes and Garlic in Olive Oil (Food and Wine)

Learn More:
Online Medical Websites:

11 Proven Benefits of Olive Oil (Healthline)
Olive Oil – Uses, Side Effects, and More (WebMd)
Health Benefits of Olive Oil (Health)
What are the health benefits of olive oil? (MedicalNewsToday)
A Detailed Guide to Olive Oil: Health Benefits, Nutrition Facts, Other Uses, and More (Everyday Health)

News articles:

What Is the Difference Between Olive Oil and Extra Virgin Olive Oil? (January 3, 2024 – Taste of Home)
Why olive oil prices are soaring and what to do about it (December 18, 2023 – BBC)
How To Shop And Eat Better In The Extra-Virgin Olive Oil Crisis (November 25, 2023 – Forbes)
Is olive oil healthy? Everything you need to know about the benefits. (November 20, 2023 – USA Today)
Is extra virgin olive oil better than olive oil? (November 8, 2023 – MedicalNewsToday)
No food or medicine can do what olive oil can do. Here’s why. (November 6, 2023 – National Geographic)
What Is Extra Virgin Olive Oil, and Why Is It Healthy? (October 30, 2023 – Healthline)
‘They don’t go for jewellery any more’: Olive oil theft on the rise in Greece (October 14, 2023 – The Guardian)
We’ve been buying olive oil all wrong. Here’s what you need to know. (September 21, 2023 – The Boston Globe)
A drought in Spain has cut production of olive oil and prices are rising (September 20, 2023 – NPR)
Is Olive Oil Healthy? Here’s What a Dietitian Says (September 6, 2023 – EatingWell)
The Best Olive Oil You Can Buy at the Store (August 31, 2023 – The New York Times)
Is olive oil healthy? (July 21, 2023 – BBC Good Food)
Olive oil (June 20, 2023 – BBC Good Food)
The 4 Healthiest Reasons to Start Drizzling Olive Oil on Everything (May 17, 2023 – Real Simple)
Benefits of Olive Oil for Your Skin (May 14, 2023 – Verywell Health)
Climate change’s latest victim: The olive oil you cook with (May 12, 2023 – The Washington Post)
Regular Vs. Extra-Virgin Olive Oil: What’s The Difference? (May 10, 2023 – TastingTable)
The Ultimate Guide to Choosing the Healthiest Olive Oil (March 14, 2023 – US News and World Report)
Can Olive Oil Do All That? (March 1, 2023 – The New York Times)
What Is Extra Virgin Olive Oil? (December 2, 2022 – Food Network)
Health Benefits of Extra Virgin Olive Oil (September 28, 2022 – Cleveland Clinic Newsroom)
The benefits of adding a drizzle of olive oil to your diet (September 28, 2022 – American Heart Association)
Olive Oil’s Many Human and Planetary Health Benefits Discussed at 4th Annual International Yale Symposium (September 22, 2022 – Yale School of Public Health)
Olive oil consumption can lead to a longer life. Here’s how to choose the best one (August 10, 2022 – Today)
Olive oil: Can it lower your risk of dying early? (March 1, 2022 – Harvard Health Publishing)
Can Olive Oil Help You Live Longer? (January 26, 2022 – Verywell Health)
Olive Oil 101: Everything You Need To Know (January 12, 2022 – The Mediterranean Diet)
Replacing full-fat dairy with olive oil may reduce your risk of disease and death, study finds (January 10, 2022 – CNN)
Is extra-virgin olive oil extra healthy? (November 1, 2021 – Harvard Health Publishing)
What to Look for When Buying Olive Oil (September 15, 2021 – Allrecipes)
Olive Oil: Your Pantry’s Secret to a Longer Life (April 23, 2020 – AARP)
Does it really matter which olive oil I buy? (February 8, 2019 – The Guardian)
How to Buy Olive Oil: A Beginner’s Guide (January 26, 2018 – Bon Appetit)
Seven Ways to Tell If Your Olive Oil Is Fake (May 25, 2017 – Epicurious)
Consumer Health Tips: Olive Oil for Your Health (August 3, 2016 – MayoClinic)
To Get The Benefits Of Olive Oil, Fresh May Be Best (September 30, 2013 – NPR)
Olive Oil (European Union)

Peer-reviewed articles:
Note: It is important to note that many peer-reviewed studies may be biased because of industry-funded research to promote product sales, and a conflict of interest is not always disclosed (see information on sponsored research from biologist and nutritionist Marion Nestle here). In this article, we have done our best to avoid including any industry-funded studies. As discussed on page 158 of the Food as Medicine Report, more government funding is needed for food as medicine initiatives.

History

The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet (February 5, 2014 – Critical Reviews in Food Science and Nutrition)
Olive Oil: History, Production, and Characteristics of the World’s Classic Oils (August 2007 – HortScience)
Olive oil history, production and by-product management (April 17, 2007 – Reviews in Environmental Science and Bio/Technology)

Quality

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions (August 2021 – Foods)
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds (April 16, 2021 – Food Chemistry)
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea (February 10, 2021 – Agriculture)
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future (November 2020 – Trends in Food Science and Technology)
Bioactive Compounds and Quality of Extra Virgin Olive Oil (July 28, 2020 – Foods)
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil (May 1, 2020 – Microorganisms)

Health Benefits: General

Olive oil consumption, plasma metabolites, and risk of type 2 diabetes and cardiovascular disease (December 13, 2023 – Cardiovascular Diabetology)
Health Outcomes Related to the Consumption of Olive Products: A Brief Review (December 2023 – Plant Foods for Human Nutrition)
Is There More to Olive Oil than Healthy Lipids? (August 18, 2023 – Nutrients)
Effect of olive oil consumption on cardiovascular disease, cancer, type 2 diabetes, and all-cause mortality: A systematic review and meta-analysis (December 2022 – Clinical Nutrition)
Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults (January 2022 – Journal of the American College of Cardiology)
Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health (December 2021 – Nutrition Reviews)
Olive Oil: Nutritional Applications, Beneficial Health Aspects and its Prospective Application in Poultry Production (August 25, 2021 – Frontiers in Pharmacology )
Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake (January 2020 – Nutrition)
The Secrets of the Mediterranean Diet. Does [Only] Olive Oil Matter? (December 3, 2019 – Nutrients)
The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil (November 19, 2019 – Nutrients)
Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018 (September 2019 – Nutrients)
Extra Virgin Olive Oil: Lesson from Nutrigenomics (September 4, 2019 – Nutrients)
Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota (August 7, 2019 – Nutrients)
Olive oil consumption and human health: A narrative review (December 2018 – Maturitas)
Extra virgin olive oil: More than a healthy fat (November 28, 2018 – European Journal of Clinical Nutrition)
Benefits of Olive Oil Phenolic Compounds in Disease Prevention (July 1, 2018 – Endocrine, Metabolic, and Immune Disorders – Drug Targets)
Olive oil and prevention of chronic diseases: Summary of an International conference (July 2018 – Nutrition, Metabolism, and Cardiovascular Diseases)
Potential Health Benefits of Olive Oil and Plant Polyphenols (February 28, 2018 – International Journal of Molecular Sciences)
The role of olive oil in disease prevention: a focus on the recent epidemiological evidence from cohort studies and dietary intervention trials (July 7, 2015 – British Journal of Nutrition)

Cardiovascular Health

Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases (March 2024 – Food Science and Human Wellness)
Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled Trials (December 6, 2023 – Metabolites)
Reviewing the cardiovascular and other health effects of olive oil: Limitations and future directions of current supplement formulations (December 2023 – Nutrition, Metabolism, and Cardiovascular Diseases)
Olive Oil in the Mediterranean Diet and Its Biochemical and Molecular Effects on Cardiovascular Health through an Analysis of Genetics and Epigenetics (December 15, 2022 – International Journal of Molecular Sciences)
Extra virgin olive oil improves HDL lipid fraction but not HDL-mediated cholesterol efflux capacity: a double-blind, randomised, controlled, cross-over study (OLIVAUS) (November 15, 2022 – British Journal of Nutrition)
Olive oil consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of prospective cohort studies (October 18, 2022 – Frontiers in Nutrition)
Olive Oil Intake and Cardiovascular Disease Prevention: “Seek and You Shall Find” (May 7, 2021 – Current Cardiology Reports)
Olive oil consumption and its repercussions on lipid metabolism (November 1, 2020 – Nutrition Reviews)
The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study (July 29, 2020 – Nutrients)
Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation (June 9, 2020 – Nutrients)
Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence (May 26, 2020 – Nutrients)
Is Extra Virgin Olive Oil an Ally for Women’s and Men’s Cardiovascular Health? (April 27, 2020 – Cardiovascular Therapeutics)
Olive Oil Consumption and Cardiovascular Risk in U.S. Adults (April 2020 – Journal of the American College of Cardiology)
Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity (February 26, 2020 – Nutrients)
Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis (October 2019 – Nutrition, Metabolism and Cardiovascular Diseases)
Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota (August 7, 2019 – Nutrients)
Effect of high polyphenol extra virgin olive oil on markers of cardiovascular disease risk in healthy Australian adults (OLIVAUS): A protocol for a double-blind randomised, controlled, cross-over study (April 17, 2019 – Nutrition and Dietetics)
Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans (January 9, 2019 – Moleculary Nutrition and Food Research)
The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis (November 13, 2018 – Critical Reviews in Food Science and Nutrition)
Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (June 29, 2018 – Molecular Nutrition and Food Research)
Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts (June 21, 2018 – New England Journal of Medicine)
Olive Oil-related Anti-inflammatory Effects on Atherosclerosis: Potential Clinical Implications (January 1, 2018 – Endocrine, Metabolic and Immune Disorders-Drug Targets)
Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health (January 1, 2018 – Endocrine, Metabolic, and Immune Disorders Drug Targets)
Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet (December 11, 2017 – Plant Foods for Human Nutrition)
Cardioprotective Effects of the Polyphenol Hydroxytyrosol from Olive Oil (October 1, 2017 – Current Drug Targets)
Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease (September 30, 2017 – Nutrients)
Olive oil and postprandial hyperlipidemia: implications for atherosclerosis and metabolic syndrome (December 7, 2016 – Food and Function)
CORonary Diet Intervention with Olive oil and cardiovascular PREVention study (the CORDIOPREV study): Rationale, methods, and baseline characteristics: A clinical trial comparing the efficacy of a Mediterranean diet rich in olive oil versus a low-fat diet on cardiovascular disease in coronary patients (July 2016 – American Heart Journal)
Virgin Olive Oil and Hypertension (July 1, 2016 – Current Vascular Pharmacology)
Extra Virgin Olive Oil Polyphenols Promote Cholesterol Efflux and Improve HDL Functionality (October 1, 2015 – Evidence-Based Complementary and Alternative Medicine)
Effects of Olive Oil on Markers of Inflammation and Endothelial Function—A Systematic Review and Meta-Analysis (September 11, 2015 – Nutrients)
Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial (August 2015 – The Journal of Nutrition)
Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects (July 20, 2015 – Nutrition and Diabetes)
Virgin olive oil: a key food for cardiovascular risk protection (July 7, 2015 – British Journal of Nutrition)
Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis (June 1, 2015 – Phytomedicine)
Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies (October 1, 2014 – Lipids in Health and Disease)
Olive Oil Polyphenols Enhance High-Density Lipoprotein Function in Humans (July 24, 2014 – Arteriosclerosis, Thrombosis, and Vascular Biology)
Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study (May 13, 2014 – BMC Medicine)
Extravirgin Olive Oil Consumption Reduces Risk of Atrial Fibrillation (April 30, 2014 – Circulation)
Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case–control, cohort and intervention studies (April 28, 2014 – British Journal of Nutrition)

Brain Health

The effects of olive oil consumption on cognitive performance: a systematic review (October 11, 2023 – Frontiers in Nutrition)
Effect Of An Extra-Virgin Olive Oil Intake On The Delay Of Cognitive Decline: Role Of Secoiridoid Oleuropein? (December 9, 2022 – Neuropsychiatric Disease and Treatment)
Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial (December 1, 2022 – Nutrients)
Protective effects of camellia and olive oils against cognitive impairment via gut microbiota-brain communication in rats (June 2, 2022 – Food & Function)
Extra-Virgin Olive Oil Improves Depression Symptoms Without Affecting Salivary Cortisol and Brain-Derived Neurotrophic Factor in Patients With Major Depression: A Double-Blind Randomized Controlled Trial (February 2022 – Journal of the Academy of Nutrition and Dietetics)
Extra Virgin Olive Oil consumption from Mild Cognitive Impairment patients attenuates oxidative and nitrative stress reflecting on the reduction of the PARP levels and DNA damage (December 2021 – Experimental Gerontology)
Traditional Brazilian diet and extra virgin olive oil reduce symptoms of anxiety and depression in individuals with severe obesity: Randomized clinical trial (February 2021 – Clinical Nutrition)
A Randomized Clinical Trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: The MICOIL Pilot Study (November 10, 2020 – Journal of Alzheimer’s Disease)
Extra-virgin olive oil for potential prevention of Alzheimer disease (December 2019 – Revue Neurologique)
Extra virgin olive oil improves synaptic activity, short-term plasticity, memory, and neuropathology in a tauopathy model (November 24, 2019 – Aging Cell)
Administration of the extra virgin olive oil (EVOO) in mild cognitive impairment (MCI) patients as a therapy for preventing the progress to AD (September 1, 2019 – Hellenic Journal of Nuclear Medicine)
Preventing the recurrence of depression with a Mediterranean diet supplemented with extra-virgin olive oil. The PREDI-DEP trial: study protocol (February 11, 2019 – BMC Psychiatry)
Mediterranean Diet, Food Consumption and Risk of Late-Life Depression: The Mugello Study (May 2018 – The Journal of Nutrition, Health and Aging)
Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly (January 19, 2018 – Journal of Translational Medicine)
Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases (March 13, 2015 – Molecules)
Virgin olive oil supplementation and long-term cognition: the Predimed-Navarra randomized, trial (March 18, 2013 – The Journal of Nutrition, Health and Aging)
Olive Oil and Cognition: Results from the Three-City Study (November 2009 – Dementia and Geriatric Cognitive Disorders)

Cancer

Mediterranean diet and olive oil, microbiota, and obesity-related cancers. From mechanisms to prevention (October 2023 – Seminars in Cancer Biology)
Consumption of olive oil and risk of breast cancer in U.S. women: results from the Nurses’ Health Studies (August 2023 – British Journal of Cancer)
Beneficial effects of olive oil and Mediterranean diet on cancer physio-pathology and incidence (August 2021 – Seminars in Cancer Biology)
Potential of olive oil and its phenolic compounds as therapeutic intervention against colorectal cancer: a comprehensive review (August 2021 – British Journal of Nutrition)
Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer: A Narrative Review of Preclinical Studies (January 27, 2021 – International Journal of Molecular Sciences)
The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention (June 7, 2020 – Nutrients)
Olive Oil Effects on Colorectal Cancer (December 23, 2018 – Nutrients)
Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells (September 2018 – Food and Chemical Toxicology)
Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases (August 6, 2018 – International Journal of Molecular Sciences)
Extra-virgin olive oil contains a metabolo-epigenetic inhibitor of cancer stem cells (April 2018 – Carcinogenesis)
The olive oil phenolic (-)-oleocanthal modulates estrogen receptor expression in luminal breast cancer in vitro and in vivo and synergizes with tamoxifen treatment (September 5, 2017 – European Journal of Pharmacology)
Hydroxytyrosol and the Colonic Metabolites Derived from Virgin Olive Oil Intake Induce Cell Cycle Arrest and Apoptosis in Colon Cancer Cells (January 10, 2017 – Journal of Agricultural and Food Chemistry)
Extra-virgin olive oil phenols block cell cycle progression and modulate chemotherapeutic toxicity in bladder cancer cells (October 5, 2016 – Oncology Reports)
Anti-cancer properties of olive oil secoiridoid phenols: a systematic review of in vivo studies (September 5, 2016 – Food and Function)
Hydroxytyrosol, a product from olive oil, reduces colon cancer growth by enhancing epidermal growth factor receptor degradation (November 18, 2015 – Molecular Nutrition and Food Research)
Extravirgin olive oil up-regulates CB1 tumor suppressor gene in human colon cancer cells and in rat colon via epigenetic mechanisms (March 2015 – The Journal of Nutritional Biochemistry)
In Vitro Effects of Extracts of Extra Virgin Olive Oil on Human Colon Cancer Cells (September 10, 2014 – Nutrition and Cancer)
Olive oil oleuropein has anti-breast cancer properties with higher efficiency on ER-negative cells (March 2013 – Food and Chemical Toxicology)

Diabetes

Effect of extra virgin olive oil consumption on glycemic control: A systematic review and meta-analysis (June 30, 2021 – Nutrition, Metabolism and Cardiovascular Diseases)
Post-prandial effects of high-polyphenolic extra virgin olive oil on endothelial function in adults at risk for type 2 diabetes: A randomized controlled crossover trial (May 1, 2021 – International Journal of Cardiology)
Gastrointestinal effects of extra-virgin olive oil associated with lower postprandial glycemia in type 1 diabetes (December 2019 – Clinical Nutrition)
Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice (August 5, 2019 – Scientific Reports)
Prevention of type 2 diabetes in prediabetic patients by using functional olive oil enriched in oleanolic acid: The PREDIABOLE study, a randomized controlled trial (July 31, 2019 – Diabetes, Obesity and Metabolism)
Olive Oil Nutraceuticals in the Prevention and Management of Diabetes: From Molecules to Lifestyle (July 12, 2018 – International Journal of Molecular Sciences)
Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials (April 10, 2017 – Nutrition and Diabetes)
Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin (June 25, 2016 – Journal of Endocrinological Investigation)
Extra-Virgin Olive Oil Reduces Glycemic Response to a High–Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial (February 9, 2016 – Diabetes Care)
Olive oil consumption and risk of type 2 diabetes in US women (August 2015 – The American Journal of Clinical Nutrition)

Gut Health

Effects of Olive Oil and Its Components on Intestinal Inflammation and Inflammatory Bowel Disease (February 11, 2022 – Nutrients)
Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health (November 10, 2021 – Nutrition Reviews)
Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity (July 23, 2020 – Nutrients)
Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation (April 14, 2020 – Nutrients)
The effects of extra virgin olive oil and canola oil on inflammatory markers and gastrointestinal symptoms in patients with ulcerative colitis (January 3, 2020 – European Journal of Clinical Nutrition)
High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota (December 7, 2019 – Nutrients)
Effect of Mediterranean Diet Enriched in High Quality Extra Virgin Olive Oil on Oxidative Stress, Inflammation and Gut Microbiota in Obese and Normal Weight Adult Subjects (November 15, 2019 – Frontiers in Pharmacology)
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases (June 2019 – Trends in Food Science and Technology)
Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds (July 27, 2018 – Food and Function)
Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome (January 2, 2018 – PloS One)
Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota (November 5, 2015)
Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter (October 2014 – Food Research International)

Liver Disease

Olive oil antioxidants and non-alcoholic fatty liver disease (August 2019 – Expert Review of Gastroenterology and Hepatology)

Skin Health

The Benefits of Olive Oil for Skin Health: Study on the Effect of Hydroxytyrosol, Tyrosol, and Oleocanthal on Human Fibroblasts (April 25, 2023 – Nutrients)
Biological effects of the olive tree and its derivatives on the skin (November 14, 2022 – Food and Function)

Weight

Body weight gain and control: beneficial effect of extra virgin olive oil versus corn oil in an experimental model of mammary cancer (March 2024 – The Journal of Nutritional Biochemistry)
Olive oil and body fat: a systematic review with meta-analysis (June 19, 2023 – Food and Function)
Comparing acute effects of extra virgin coconut oil and extra virgin olive oil consumption on appetite and food intake in normal-weight and obese male subjects (September 16, 2022 – PloS One)
Effects of n-6 PUFA-rich soybean oil, MUFA-rich olive oil and camellia seed oil on weight and cardiometabolic profiles among Chinese women: a 3-month double-blind randomized controlled-feeding trial (March 21, 2022 – Food and Function)
Extra virgin olive oil improved body weight and insulin sensitivity in high fat diet-induced obese LDLr−/−.Leiden mice without attenuation of steatohepatitis (April 15, 2021 – Scientific Reports)
Daily Use of Extra Virgin Olive Oil with High Oleocanthal Concentration Reduced Body Weight, Waist Circumference, Alanine Transaminase, Inflammatory Cytokines and Hepatic Steatosis in Subjects with the Metabolic Syndrome: A 2-Month Intervention Study (October 2, 2020 – Metabolites)

Books:

Videos

Your Olive Oil is (probably) a Lie (October 4, 2023 – Johnny Harris)
What Does OLIVE OIL Do for Your Body? (August 24, 2023 – Dr. Eric Berg DC)
Decoding Extra Virgin OLIVE OIL: Your Ultimate Buying Guide! (June 28, 2023 – Vincenzo’s Plate)
Best Olive Oils to Buy Right Now (June 16, 2023 – True Food TV)
Does Expensive Olive Oil actually taste better? (March 12, 2023 – Ethan Chlebowski)
How to Pick the Right OLIVE OIL | Olive Oil Taste Test (February 5, 2023 – Pasta Grammar)
OLIVE OIL How is olive oil made? How to store olive oil? How to taste olive oil? Become a pro! (November 20, 2022 – Refika’s Kitchen)
What Happens When You Eat 2 TBSP of Olive Oil Daily (November 12, 2022 – Dr. Eric Berg DC)
How Extra-Virgin Olive Oil Is Made In Greece (March 28, 2022 – Insider Food)
The TRUTH about Olive Oil: Top 5 TIPS + MYTHS (April 8, 2020 – True Food TV)

Podcasts:

The 5 Key Compounds in Extra Virgin Olive Oil that Give Powerful Healing Benefits (December 2023 – Functional Nutrition Podcast with Dr. Jockers)
How Garlic and Olive Oil Can Boost Your Heart Health: Insights from the A4M Anti-Aging Conference (December 2023 – Heart Doc VIP with Dr. Joel Kahn)
Why You Need to be Putting Olive Oil All Over Your Face and Body – Emily Lycopolus (December 2023 – Farm to Future)
The History of Olive Oil with Claudia Hanna (November 2023 – For the Love of History)
Extra-Virgin Olive Oil Masterclass – Health Benefits, How to Buy, Use, Assess Quality, and More (October 2023 – The Genius Life)
Your Olive Oil is Probably a Lie (October 2023 – Johnny Harris)
Origins of Olive Oil (September 2023 – The Ancients)
Olive Oil: A True ‘Essential Oil’ (March 2023 – Thinking Nutrition)
Are You Eating FAKE Olive Oil? (February 2023 – The Dr. Livingood Podcast-Make Health Simple)
Longevity Alert: The Dark Side of Olive Oil Revealed with Brad Marshall (January 9, 2023 – Paul Saladino, MD Podcast)
The History of Olive Oil (June 2022 – Everything Everywhere Daily)
Olive Oil: Health Benefits, Best Sources and How to Use It (May 2022 – Functional Nutrition Podcast with Dr. Jockers)
Olive Oil: Mother Nature’s Gift (November 2018 – Stuff You Should Know Podcast)
How to Buy the Best Extra-Virgin Olive Oil (October 2018 – The Genius Life)
Green Gold: Our Love Affair with Olive Oil (December 2017 – Gastropod)

Documentaries:

Obsessed with Olive Oil (April 18, 2023 – Ed Zych and Fil Bucchino)

Social Media
Instagram

Fake olive oil (December 30, 2023 – @emilycahillhealth)
Fancy olive oil (December 15, 2023 – @edeneats)
Review of supermarket extra virgin olive oils (November 27, 2023 – @testkitchen)
Olive oil and ice cream (May 31, 2022 – @pepperweightloss)
Olive oil soap (September 26, 2020 – @paliroots)
Olive oil cake (August 23, 2019 – @testkitchen)

TikTok