Olive oil is primarily used in Mediterranean diets as a side dressing to enhance the flavour of salads and pasta dishes. The chemical composition of Olive Oil includes: Oleic Acid (monounsaturated Omega-9 fatty acid), Linoleic acid (polyunsaturated Omega-6 fatty acid) and Palmitic acid (Saturated fatty acid).
However, it is important to remember that this is in relation to other types of oils used e.g. Palm oil, coconut oil and more.
Many researchers suggest that Olive oils’ positives can be seen in association with the Mediterranean diet, of which people suffer low risks of cardiovascular disease and cancers. However very little compelling evidence has proven this, and the more likely outcome is due to a high proportion of fresh fruits and vegetables, as well as consuming their protein source from fish.
Cervoni, B. (2019). Calories in Olive Oil and Their Health Benefits. VeryWellFit, 2.
Estruch, R. (2013). Primary prevention of cardiovascular disease with a Mediterranean. N Engl J Med, 1279–1290.
Killoran, E. (2016). Olive Oil Nutrition – What’s Wrong With Olive Oil? Pritikin.
Lopez-Miranda, J. (2008). Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain). Nutr Metab Cardiovasc Dis, 284-294.
Adam John Douch, BSc Nutrition, University of Nottingham