Is olive oil really that healthy?

The 2022 PREDIMED-Plus follow-up and multiple long-term studies link higher olive oil intake with a lower risk of dying from any cause.

A 2022 Harvard study of 92,000 adults found that people consuming more than half a tablespoon of olive oil per day had lower risk of dying from heart disease, cancer, neurodegenerative disease, and respiratory disease.

Extra-virgin olive oil polyphenols show modest but consistent effects on oxidation of LDL cholesterol (the kind that builds up in artery walls), on blood pressure, and how well the lining of your blood vessels relaxes and opens (endothelial function).

Olive oil is the pressed juice of the olive fruit (Olea europaea), cultivated around the Mediterranean and across Persia for over 6,000 years.

Extra-virgin olive oil is the first cold pressing, without heat or chemicals — rich in monounsaturated fat and polyphenols (oleocanthal, hydroxytyrosol, oleuropein).

'Light' or 'pure' olive oil is heavily refined. It has similar calories but far fewer of the compounds that make olive oil medicinal.

Heart disease is still the leading cause of death worldwide. What you cook with, every day, quietly shapes that risk.

The fats you eat over decades affect blood vessels, brain tissue, hormones, and inflammation together.

Olive oil is one of the very few foods with high-quality randomized evidence — not just observation — that it lowers hard outcomes like heart attack and stroke.

Persian physicians described olive oil as warming and moistening — used in food, on skin, on hair, and in ointments for joint stiffness.

It was rubbed into aching backs and shoulders, drizzled onto lentils and greens, and given to elders daily as a food for long life.

The old teachers noticed something modern research keeps confirming: olive oil is not a treatment. It is a way of eating.

Where tradition and science agree

• Persian, Levantine, and Mediterranean traditions and modern trials agree that olive oil is a daily fat, not an occasional garnish.
• Both agree that unrefined, cold-pressed oil — dark bottle, peppery finish — is medicinally different from refined 'light' oil.
• Both value pairing olive oil with vegetables, legumes, herbs, and fish rather than with processed foods.

In this season (autumn): Autumn is olive harvest season across the Mediterranean and Iran — the freshest, most peppery oil arrives now.

• Classical Persian medicine framed olive oil as warming and moistening — good for joints and skin — using humoral language modern trials do not.
• Modern research focuses on polyphenols and monounsaturated fats; tradition focused on lived outcomes: mobility, warmth, longevity of elders.

• Make extra-virgin olive oil your default cooking and dressing fat — not a special-occasion drizzle.
• About 2–4 tablespoons a day is the range used in the strongest studies. That includes cooking, dressing, and finishing combined.
• Warm gently rather than smoke it. Everyday sautéing and roasting are fine; deep-frying is not what olive oil is for.
• Buy in dark glass bottles from a recent harvest year. Store away from heat and light. Once opened, use within a few months.
• In Persian kitchens: drizzle on lentils, greens, yogurt with herbs, or warm bread with za'atar. In the morning, a spoon with lemon on top of eggs or hummus.

One small step today: Tonight, replace whatever fat you were going to cook with. Use extra-virgin olive oil instead — for sautéing, for dressing, for finishing. Notice the flavor. That is the whole practice.

Think of olive oil less as an ingredient and more as a small daily blessing. A generous drizzle on your lentils. A spoon on warm bread. A little on your greens. Done every day for the rest of your life, this is one of the quietly great habits of long-lived people.