Quick Navigation

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.

Our evidence-based analysis on olive oil features 1 unique references to scientific papers.

Research analysis led by .
Reviewed by
Examine.com Team
Last Updated:

Easily stay on top of the latest research

Become an Examine Personalized member to get access to all of the latest nutrition research:

  • Unlock information on 400+ supplements and 600+ health topics.
  • Get a monthly report summarizing studies in the health categories that matter specifically to you.

Try FREE for 7 days

Research Breakdown on Olive Oil

Olive oil is a lipid mixture of:[1]

  • Oleic Acid (monounsaturated fat)

  • Squalene

  • Oleuropein

  • Phenolic compounds (Hydroxytyrosol, Tyrosol)

  • Vitamin E

References

  1. ^ Waterman E, Lockwood B. Active components and clinical applications of olive oil. Altern Med Rev. (2007)