Because Olive oil is high in oleic acid (monounsaturated fat), olive oil polyphenols and vitamin E.
Oleic acid contributes to the maintenance of normal cholesterol levels when substitute saturated fat in the diet.
Consumption of olive oil polyphenols contribute to the protection of blood lipids from oxidative damage. The oxidative damage of blood lipids may contribute to the development of cardiovascular disease.
Vitamin E is an important antioxidant and contributes to the protection of cells from oxidative damage.
These health claims have been approved by The European Food Safety Authority (EFSA) and are authorised by the European Comission. In addition, the Food and Drug Administration (FDA) has approved a qualified health claim on monounsaturated fatty acids (oleic acid) from olive oil and coronary heart disease, as follows: “limited and not conclusive scientific evidence suggests that eating about two tablespoons -23 grams- of olive oil daily may reduce the risk of coronary heart disease due to the monosaturated fat in olive oil.”
Mediterranean diet is associated with a lower risk of chronic disease such as cardiovascular disease. The main source of fat of the Mediterranean diet is olive oil.