Olive Oil

Olive oil is an oil derived from olives and is used for cooking. Like many cooking oils, it contains a variety of bioactive molecules beyond oleic acid (its fatty acid), such as Squalene, and is seen as one of the healthier cooking oils for foods with moderate smoke points.

This page features 5 unique references to scientific papers.

Summary of Product

TL;DR - contains multiple supplements

Olive oil is a cooking oil extracted from olives, and is a staple of the Mediterranean Diet. It consists mostly of monounsaturated fats, primarily oleic acid (named after the olive oil itself). It also contains various anti-oxidant and anti-microbial compounds.

There are different forms of processing for olive oil, and olive oil typically known as 'Extra-Virgin' has the highest levels of beneficial ingredients in it due to minimal processing.

Some compounds in olive oil are heat and light sensitive and can be degraded when introduced to these stimuli. Olive oil should be stored in a cool, dark area to preserve these nutritional compounds.

Olive oil exhibits various smoke points (which should be avoided) ranging from 320 degrees F as Extra Virgin Olive, 420 degrees for Virgin, and 460-468 for Light and Extra light according. The lesser processed oils exhibit lower smoke points.

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This Product Contains

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Olive oil is a lipid mixture of:[1]

  • Oleic Acid (monounsaturated fat)

  • Squalene

  • Oleuropein

  • Phenolic compounds (Hydroxytyrosol, Tyrosol)

  • Vitamin E

Scientific Support & Reference Citations

References

  1. Waterman E, Lockwood B Active components and clinical applications of olive oil . Altern Med Rev. (2007)
  2. Writing Group for the NINDS Exploratory Trials in Parkinson Disease (NET-PD) Investigators, et al Effect of creatine monohydrate on clinical progression in patients with Parkinson disease: a randomized clinical trial . JAMA. (2015)
  3. Taylor MJ1, et al Folate for depressive disorders . Cochrane Database Syst Rev. (2003)
  4. Godfrey PS1, et al Enhancement of recovery from psychiatric illness by methylfolate . Lancet. (1990)
  5. Kushwaha S1, Chawla P1, Kochhar A1 Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women . J Food Sci Technol. (2014)

(Common misspellings for Olive Oil include oliv, olve)

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