Olive oil has long been touted for its protective effects against a host of cardiovascular ailments, such as diabetes, high cholesterol and obesity.
Many of the health benefits of olive are credited to their high levels of polyphenols antioxidants. These powerful antioxidants promote food health and prevent the build-up of lipids in the blood vessels, which are notorious for clogging arteries.
One 2011 study published in the medical journal of the American Academy of Neurology, found that olive oil significantly lowered the risk of stroke.
After adjusting for diet, physical activity, BMI, and other risk factors for stroke, the study found that participants who regularly consumed olive oil for cooking had a 41 percent lower risk of stroke compared to those who never used olive oil in their diet.