What’s the difference between extra virgin olive oil and other vegetable oils?

4 May 2020

Extra-virgin olive oil is without a doubt the healthiest olive oil on the market. Its scientifically proven nutritional properties have made it the pillar of the Mediterranean diet, and it is now included on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

Extra-virgin olive oil is the purest of all olive oils on the market, since it is made from the very best olives when they are at their peak. In contrast to other vegetables oils, it is rich in monounsaturated and polyunsaturated fats, which numerous international scientific studies have proved to be great for your heart. One of the latest such studies comes from Harvard University: their paper “Olive Oil Consumption and Cardiovascular Risk in U.S. Adults,” published in the Journal of the American College of Cardiology, concludes that an average daily consumption of 7 g (¼ oz) of olive oil can cut the risk of heart disease by 14%.

Further research has linked the consumption of extra-virgin olive oil with increased life expectancy, a reduced risk of suffering Alzheimer’s or type-2 diabetes, and greater prevention of certain types of cancer, including breast cancer.

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