Summary
Olive oil is a cooking oil extracted from olives, and is a staple of the Mediterranean Diet. It consists mostly of monounsaturated fats, primarily oleic acid (named after the olive oil itself). It also contains various anti-oxidant and anti-microbial compounds.
There are different forms of processing for olive oil, and olive oil typically known as 'Extra-Virgin' has the highest levels of beneficial ingredients in it due to minimal processing.
Some compounds in olive oil are heat and light sensitive and can be degraded when introduced to these stimuli. Olive oil should be stored in a cool, dark area to preserve these nutritional compounds.
Olive oil exhibits various smoke points ranging from 320 °F (160 °C) for Extra Virgin Olive, 420 °F (215 °C) for Virgin, and 460 °F (238 °C) for Light and Extra light. The lesser processed oils exhibit lower smoke points.
Examine Database: Olive Oil
Research FeedRead all studies
In this systematic review of 17 randomized controlled trials, using extra-virgin olive oil every day improved several markers of cardiometabolic health.
Examine Database References
- Anti-Oxidant Enzyme Profile - Fitó M, Cladellas M, de la Torre R, Martí J, Alcántara M, Pujadas-Bastardes M, Marrugat J, Bruguera J, López-Sabater MC, Vila J, Covas MI; members of the SOLOS InvestigatorsAntioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trialAtherosclerosis.(2005 Jul)
- Oxidative Stress Biomarkers - Covas MI, Nyyssönen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Bäumler H, Nascetti S, Salonen JT, Fitó M, Virtanen J, Marrugat J; EUROLIVE Study GroupThe effect of polyphenols in olive oil on heart disease risk factors: a randomized trialAnn Intern Med.(2006 Sep 5)
- Oxidative Stress Biomarkers - Weinbrenner T, Fitó M, de la Torre R, Saez GT, Rijken P, Tormos C, Coolen S, Albaladejo MF, Abanades S, Schroder H, Marrugat J, Covas MIOlive oils high in phenolic compounds modulate oxidative/antioxidative status in menJ Nutr.(2004 Sep)
- LDL Oxidation - Castañer O, Covas MI, Khymenets O, Nyyssonen K, Konstantinidou V, Zunft HF, de la Torre R, Muñoz-Aguayo D, Vila J, Fitó MProtection of LDL from oxidation by olive oil polyphenols is associated with a downregulation of CD40-ligand expression and its downstream products in vivo in humansAm J Clin Nutr.(2012 May)
- LDL Oxidation - Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre RPostprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humansFree Radic Biol Med.(2006 Feb 15)
- LDL Oxidation - Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M; SOLOS InvestigatorsEffects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trialEur J Nutr.(2004 Jun)
- High-density lipoprotein (HDL) - Gimeno E, de la Torre-Carbot K, Lamuela-Raventós RM, Castellote AI, Fitó M, de la Torre R, Covas MI, López-Sabater MCChanges in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trialBr J Nutr.(2007 Dec)