One kitchen staple has accumulated more peer-reviewed evidence than almost any other single food: extra-virgin olive oil (EVOO). From cardiovascular protection to cognitive health, decades of research consistently point to its broad benefits — but only when consumers choose the right product and understand what sets it apart from cheaper alternatives.
En bref
- —EVOO cuts heart attack and stroke risk by 30%
- —Its polyphenols fight inflammation like ibuprofen
- —Most refined olive oils lose their key health compounds
Why «extra-virgin» is not just a marketing label
Not all olive oils are equal — and the gap between them is not marginal. Extra-virgin olive oil is unrefined and cold-pressed within 24 hours of harvest, a process that preserves the potent plant compounds responsible for most of its documented health effects.
