Olive oil, particularly extra virgin olive oil, is known for its heart-protective properties. According to the World Health Organisation (WHO), heart disease is the most common cause of death globally. A 2020studypublished in the Journal of the American College of Cardiology found that consuming just a half tablespoon of olive oil daily was linked to a 14% lower risk of cardiovascular diseases, and an 18% lower risk for coronary heart disease. High in monounsaturated fats, olive oil helps reduce LDL, the ‘bad’ cholesterol, while maintaining HDL, the ‘good’ cholesterol. The antioxidants, such as oleocanthal in olive oil, also combat inflammation, a key driver of heart disease.
