The Health Benefits of Extra Virgin Olive Oil - New Article

Very few (if any) people we knew in the 1980s and 1990s were aware of the health value of extra virgin olive oil. We certainly were not. We knew the Mediterranean Diet was one of the best to follow for overall health, but the missing ingredient in the USA was the availability of true extra virgin olive oil—the genuine stuff, not the supermarket variety. And now, 35 years after our first harvest, it seems as if everywhere you turn, there’s another article about the abundant health benefits of using extra virgin olive oil, instead of all those other oils (soybean, canola, palm, etc.).

One of the latest articles circulating among many major news outlets is from JAMA (The Journal of the American Medical Association), titled, “Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death.” The researchers are trying to find out the effects of “long-term consumption of olive oil.” Their conclusion: “olive oil intake represents a potential strategy to reduce dementia mortality risk.”

Two points to look at here: our extra virgin olive oil, with its high polyphenol count, has the health benefits that few others have. Also, the suggested amount of extra virgin olive oil is two tablespoons per day (used any way you want), which is the equivalent of two 500ml bottles a month per person. Our family has been using more than that amount for the last 35 years.

Authentic extra virgin olive oil, such as ours, has an array of anti-inflammatory properties, and as we all know well, chronic inflammation is linked to various age-related diseases. The high polyphenol count may help slow down the aging process and help to improve cardiovascular health, lowering LDL cholesterol levels. Extra virgin olive contributes greatly to something we all would like to have, a long and healthy life.