Extra virgin olive oil is known for its high levels of monounsaturated fats. These have been known to lower risks of heart complications, as opposed to saturated fats, commonly found in meat products, cheese, cookies, and egg yolks. Foods high in saturated fats are known to be high in cholesterol as well, which increases the chance for complications such as coronary failure and cancer. In addition, olive oil contains Omega 3 and 6 Fatty Acids, which are known for reducing Low Density Lipoprotein (LDL Cholesterol). Olive oil is unique in its ability to balance both Omega 3 and Omega 6 Fatty Acids, while keeping a beneficial amount of both. The polyphenol antioxidants have been proven to increase elasticity in arterial walls, which help blood flow through the body freely and easily. Extra virgin olive oil has also been able to lower blood sugar, blood pressure, in addition to the reduction of bad cholesterol in the body.


In plain English...
There are many health benefits in extra virgin olive oil that are attributed to its chemical difference from substitutes such as vegetable oil, butter, and lard. Since there are no additives, there are no adverse effects of the ingredients in extra virgin olive oil. Many of the natural ingredients from the olives actually work to prevent illnesses and complications. Some of the natural chemicals help fight strokes, Alzheimer's disease and heart attacks by keeping the arteries healthy and flexible. Extra virgin olive oil has a much higher concentration of these ingredients than other oils or spreads. These less healthy alternatives may not even contain any unsaturated fats or antioxidants, making olive oil the obvious choice for health conscious families.


What makes it better than other oils or butter?
Corn oil, vegetable oil, butter, and lard all have higher amounts of unhealthy trans-fats and saturated fats, while extra virgin olive oil is higher in unsaturated fats and fatty acids, which are actually beneficial chemicals, even though they are still called 'fats'. Since olive oil comes directly from the tree, it organically contains no sodium; however, it does contain a large amount of vitamins, such as Vitamin A, E, and K. Other olive oils are extracted in a much longer process, which requires chemical and heat treatment to obtain the final product. Since these oils are produced unnaturally they require more work for the body to break down than organic products. Butter is not naturally harvested from a fruit or vegetable, and must be chemically altered from the milk it comes from. The livestock that supply the butter are major contributors to global warming, while the growth and harvest of olive trees is completely 'green'.