Olive oil has been a staple in my kitchen for years, but after diving into its benefits on the Olive Oil Divine Podcast, I have an even greater appreciation for this liquid gold. It’s more than just a flavorful ingredient—it’s a powerhouse of health benefits that can transform the way we eat and live.
The heart-healthy properties of olive oil are incredible. Packed with monounsaturated fats, it helps lower LDL (the "bad" cholesterol) while boosting HDL (the "good" cholesterol), supporting overall cardiovascular health. I personally use olive oil to help regulate blood pressure, and it’s amazing to know that research backs up its benefits. One of the most fascinating aspects is oleocanthal, a natural anti-inflammatory compound in olive oil that has been linked to reducing the risk of heart disease and stroke. When I look at Mediterranean cultures—where olive oil is consumed generously in daily meals—their lower rates of cardiovascular issues speak volumes about the power of this ancient ingredient.
But olive oil isn’t just good for the heart—it benefits the entire body. Studies suggest it can strengthen bones and reduce the risk of fractures, making it especially valuable as we age. The brain also thrives on olive oil, with evidence showing it can enhance cognitive function and even help protect against neurodegenerative diseases like Alzheimer’s. I was surprised to learn how much olive oil supports digestion too—its polyphenols promote a healthy gut microbiome, which can improve digestion and reduce stomach issues. Greg shared an eye-opening fact: eating just seven olives a day provides essential nutrients our bodies need. It’s incredible how nature has packed so much goodness into such a simple fruit.
Choosing the right olive oil is key to maximizing these benefits. Extra virgin olive oil comes from the first cold press, containing the highest concentration of polyphenols and nutrients. Virgin olive oil, from the second pressing, has fewer health benefits. Unfortunately, many olive oils in American grocery stores are misleadingly labeled—some so-called “extra virgin” oils are actually blended with cheaper oils. The lack of strict labeling laws in the U.S. makes it essential to buy from trusted sources that can verify authenticity. I always check for lab certifications and harvest dates to ensure I’m getting a high-quality product.
There are so many myths about olive oil that need to be debunked. One of the biggest is that it isn’t good for cooking—when in reality, extra virgin olive oil has a smoke point above 400°F, making it great for sautéing and roasting. Another common misconception is that olive oil isn’t heart-healthy, despite overwhelming research proving otherwise.
Mediterranean cultures use olive oil in nearly every meal—often consuming 10-15 times more than the average American—yet they have significantly better health outcomes. That alone is enough reason for me to use more olive oil in my daily cooking. Of course, Greg reminds us that while olive oil is incredibly healthy, it’s still a fat, so portion control matters. But with all these benefits, I’m more inspired than ever to make olive oil a bigger part of my lifestyle.
Live Divine! ~ Greg