Cooking with heart-healthy olive oil and using it for salad dressing may cut stroke risk, according to online research published in Neurology. Another study conducted in France showed that participants who cooked with and consumed olive oil had a 41 percent lower risk of stroke compared to those that did not use olive oil at all.
While all types of olive oil are sources of monounsaturated fat, Extra Virgin Olive Oil, from the cold extraction of the olives, contains higher levels of antioxidants, high concentration of vitamin E (alpha-tocopherol), and phenols, because it is less processed. High quality Extra Virgin olive oil aids in neutralizing free radicals and diminishes the risk of many types of diseases and strengthens our immune system.
Olive Oil is the greatest exponent of monounsaturated fat (MUFA) and is a prime component of the heart healthy diet. Olive oil is rich in monounsaturated fatty acids that are resistant to oxidation and lowers LDL (bad) cholesterol without affecting HDL (good) cholesterol, which protects against arteriosclerosis.
Ellora Farms Extra Virgin Olive Oil is characterized by remarkably high concentration of polyphenols that far exceed the limit of 250 mg/kg, according to the certification of the pharmacognosy laboratory of Athens University and other independent labs. The daily consumption of 20 ml of our olive oil provides the beneficial effects of polyphenols and contributes to the protection of blood lipids from oxidative stress.