Fat & Oil · ingredient guide
The cornerstone fat of the Mediterranean diet, rich in monounsaturated fat and, in extra-virgin form, protective plant polyphenols.
Olive oil is central to the Mediterranean pattern, one of the most consistently heart-supportive ways of eating — which matters more as cardiovascular risk rises after menopause. Using it in place of butter and other saturated fats is the practical win. Extra-virgin oil retains more polyphenols. It's still all fat and calorie-dense, so it supports a heart-healthy diet when it replaces less-healthy fats, rather than simply being added on top.
Food supports overall health — it doesn't treat or cure any condition. Talk to your clinician about symptoms, supplements, or a diagnosis.
Yes — it's fine for most home cooking, including sautéing and moderate roasting. For very high-heat frying, its flavor and polyphenols degrade, so a lighter olive oil is fine there.