Low Density Lipoprotein (LDL), also known as the “bad cholesterol” transports and deposits cholesterol in the tissues and arteries, which can eventually cause plaque and block the artery. Monounsaturated fats can lower LDL thus protecting against atherosclerosis. Plus, this type of fat does not affect the levels of High Density Lipoproteins (HDL) known as the “good cholesterol,” which carries all cholesterol away from the arteries, and high levels of which are associated with a decreased risk of heart disease.

Several studies for different age groups, and with a large number of participants, have found that the consumption of olive oil is associated with a decrease in blood pressure.

The SUN (Seguimiento University of Navarra) study with over 6,000 participants found that olive oil intake reduced the incidence of hypertension in men, while another Spanish study published this month in the American Journal of Hypertension found that a diet containing polyphenol rich olive oil reduced blood pressure in young women with mild hypertension.

The olive tree is an evergreen tree in the Mediterranean region. The tree grows to 9 meters tall and takes 15 years to bear fruit. Olive oil has a heavy texture, and can vary in color from a pale golden yellow to dark green. The purest form is "extra virgin," and it is lightest in color. Olive oil has many antioxidant properties. Olive oil absorbs UV radiation and appears to assist in repairing cells and in preventing cell damage. Olive oil is soothing and healing to all skin types. [1]

Although olive oil is better known for its protection against heart disease and cancer, there is an emerging amount of research regarding the effect of olive oil on cognitive function and, specifically, on cognitive decline associated with aging.

Generally, the type of fat consumed can affect cognitive function. A recent study from from Brigham and Women’s Hospital, a teaching affiliate of Harvard Medical School, analyzed data from 6,000 women over the age of 65, a subset of the Women’s Health Study. They found that women who consumed the highest amount of monounsaturated fats, which can be found in olive oil, had better patterns of cognitive scores over time.

But it appears that olive oil specifically has a protective effect. Results from the Three City Study, an ongoing multicenter study of vascular risk factors for dementia using information from almost 7,000 participants, showed that individuals who had moderate to intensive use of olive oil had lower odds of cognitive deficit for verbal fluency and visual memory compared to individuals who had never used olive oil.

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