Extra virgin olive oil is most likely the healthiest fat; its olive juice is extracted by a pressure or centrifugation process at low temperature shortly after harvest. The content of free fatty acids expressed as oleic acid and its qualities make it an excellent and unrivaled ingredient in a healthy diet or a weight-loss plan as it inhibits the accumulation of fat in the abdominal area.
On the other hand, the high concentration of monounsaturated fat - oleic acid - contributes to reduce the risk of coronary diseases, heart diseases, and also contributes to regulate blood sugar and insulin levels.
Another benefit of extra virgin olive oil lies in its capability to displace the omega-6 fatty acids, having no consequence on omega-3 fatty acids, helping to bring a healthier balance between omega-6 and omega-3 fats.
Thus, unlike saturated fats, extra virgin olive oil reduces overall cholesterol and low-density lipoprotein in the blood. Its ability to lower blood sugar and blood pressure is also known. It contains antioxidants such as vitamin E, carotenoids and oleuropein, a chemical that can help preventing oxidation of low density lipoprotein particles.