Olive oil helps reduce . . .

..high cholesterol, prevents arteriosclerosis (blood vessels disease), heart attacks (blood deliver to heart organ reduced) and strokes (blood to the brain department which control the nerves lines to various organs like limbs /mouth/legs etc interrupted).

Olive oil in supermarkets, markets, health food stores have various grading: Extra Virgin Oil (being the best quality for medicinal purposes), Fine Virgin Olive Oil, Pure Olive Oil, Ordinary Virgin, Lampante, .. etc. The price will give you the clue to the quality. During the cold press process to extract olive oil from the seed heat generated by the olive seed itself will increase slowly. The first stage is the Extra Virgin Oil (hence higher price) and subsequently other grades of olive oil is produced as the pressure continue on to increase to get more oil from the press.

Olive oil is rich in Mono-unsaturated fatty Acid (MUFA) and hence makes it reusable up to 4 times in deep frying without harmful effects. Unlike other vegetable oils with higher Poly-unsaturated Fatty Acids (PUFA) that can increase the risk of getting cancer.