Olive oil is a fat, so that begs one to ask the question, what makes it so good for you? Olive oil is monounsaturated, making it a good fat - A fat that wipes out the wrong kind of cholesterol (LDL) and cheers on the the good kind (HDL). There’s also evidence that olive oil helps prevent the mental decline that can come with age. Another good thing, because extra virgin olive oil isn’t refined, it retains antioxidants that help protect you against many different kinds of cancer. This doesn’t mean that you should add olive oil to a diet that already has plenty of fat in it; the healthy approach is to substitute olive oil for other fats.

For centuries, olive oil has been used to maintain the suppleness of skin and muscle, to heal abrasions, to give body and sheen to hair and soothe the drying effects of sun and wind. Additionally, olive oil has been utilized in folk remedies for an array of uses; strengthening weak nails, aiding in digestion, curing the effects of alcohol consumption, relieving aching muscles, and lowering blood pressure.

The FDA recently declared olive oil a healthy product to help fight heart disease. Per the LA Times of 11/02/2004, ‘Two tablespoons of olive oil daily may reduce the risk of coronary disease due to the monounsaturated fat it contains. Regular intake of olive oil also lowers blood cholesterol levels, stimulates metabolism, promotes digestion, lubricates mucous membranes, and serves as an effective antioxidant. A supplement that can be ingested first thing in the morning, extra virgin olive oil is an ideal substitute for other fats and considered one of the most nutritious foods available.’

Recent research has provided proof that a Mediterranean style diet that includes olive oil, is both more healthy for the body and may reduce cholesterol levels. By researching the modern day diet, the American Heart Association found that that Greece and especially the island of Crete had the lowest mortality rate due to cardio-vascular illness. Finland and the United States had the highest mortality rates. The only notable difference between the countries was the type of fat ingested. In countries with high incidents of cardio-vascular disease, saturated fats were most often consumed. Saturated fats are high in cholesterol. Monounsaturates, on the other hand, contain no cholesterol. Fats and lipids are essential to a well balanced diet. The key to pursuing a healthy diet is to try to maximize your relative use of monounsaturates (olive oil) over saturates (butter, lard).

There are two types of cholesterol; low density (LDL) and high density (HDL). LDL’s transport and deposit cholesterol in the tissues and arteries. LDL levels increase with a high intake of saturated fatty acids and is harmful. HDL eliminates cholesterol from the cells and carries it into the liver where it is passed through the bile ducts. While polyunsaturates reduce both the LDL and HDL, monounsaturates reduce LDL while increasing HDL. HDL is often referred to as the “good cholesterol”. An increase in the levels of HDL will not only provide protection against cholesterol deposits, but it will actually reduce cholesterol levels in the body. Research has proved that using olive oil significantly increases HDL levels and that olive oil is the main source of monounsaturated fatty acids