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Olive Oil and Health
Whether eaten raw or used in cooking, olive oil is one of the healthiest
foods because of its mono-saturated fatty acids and balanced polyunsaturated
content-not to mention its content of vitamin E, pro-vitamin E, and
antioxidants.
 Fats
can be divided into two broad categories: saturated and unsaturated.
Saturated fats, like butter and lard, are solid when they are at room
temperature. On the other hand, unsaturated fats are liquid even when at
room temperature and have a lower cholesterol level because of the low
density of lipids.
Olive oil is extremely high in unsaturated fat and very
low in saturated fat. It has been proven not only to lower cholesterol, but
also to protect against heart disease.
People who live on the Mediterranean basin use olive oil as the fat of
choice on everything from sautés to salads and sauces, and they typically
have very low rates of coronary disease. Of course, the Mediterranean diet
is also rich in fruits, vegetables, and grains, and relies on meat only in
very small amounts, which also contributes to people's good health.
Olive oil has been shown to have many other health benefits, including:
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Slowing the aging of tissues as an antioxidant
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Reducing the risk of heart disease and aiding circulation in heart
attack patients
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Reducing and treating gall stones
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Softening the skin, healing wounds, treating and smoothening
dry skin
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Helping ease painful joints.
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