extra virgin olive oil

Extra virgin olive oil (EVOO) is the highest quality and least processed form of olive oil, obtained by mechanically pressing ripe olives without the use of heat or chemical solvents. It is primarily composed of monounsaturated fatty acids (about 73% oleic acid), and contains a high concentration of polyphenols and other antioxidants such as oleocanthal, hydroxytyrosol, and vitamin E. EVOO’s health benefits are attributed to its antioxidant and anti-inflammatory properties. Mechanistically, these compounds help reduce oxidative stress by neutralizing free radicals, lower inflammation through inhibition of inflammatory mediators like C-reactive protein (CRP), improve lipid profiles by lowering LDL ("bad") cholesterol while raising HDL ("good") cholesterol, protect LDL from oxidation, support vasodilation for cardiovascular health, and may modulate blood glucose levels. EVOO is a core component of the Mediterranean diet and has been associated with reduced risks for cardiovascular disease, stroke, certain cancers (notably breast cancer), type 2 diabetes, improved bone density, cognitive protection against mild impairment/Alzheimer’s disease progression, better body composition in overweight individuals when replacing saturated fats in the diet[1][2][3][4][5][6][7][8].

Other names

EVOOextra-virgin olive oil