A recent systematic review1 of 13 clinical trials involving more than 600 participants found a dose-response relationship between the amount of phenolic components in olive oil and its effect on cardiovascular risk factors. More specifically, the authors found that, compared to refined olive oil, extra virgin olive oil, with a higher phenolic acid content, was associated with a reduction in systolic blood pressure and LDL cholesterol levels, commonly known as “bad cholesterol”.

  1. Schwingshackl L, Krause M, Schmucker C, et al. Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis. Nutrition, Metabolism & Cardiovascular Diseases. Article in Press.