OLIVE OIL
Much research has been done on the effect of Mediterranean cuisine, which uses a lot of olives, olive oil, and tomatoes, on overall health and heart health. The American Heart Association published what several research studies have shown, that people who consumed a half teaspoon of olive oil daily had a 15% lower risk of having any cardiovascular disease. There was also a 21% lower risk for coronary heart disease.
Olive oil is listed by the American Heart Association as one of the oils recommended for good heart health. This is because olive oil is rich in monounsaturated fats. It is one of the fats that help lower the amount of low-density lipoprotein (LDL, bad cholesterol), and helps increase the amount of high-density lipoprotein (HDL, the good cholesterol).
Olive oil is not recommended for frying. Aside from frying stuff in olive oil not adding to their nutritional value, olive oil has a low smoke point. This means the olive oil will start to smoke and burn even before it reaches the higher temperatures needed to cook whatever it is you are frying. Olive oil is best used in making dips, salad dressings, or pasta dressings.
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