olive oil

A SPOONFUL OF OLIVE OIL A DAY

Keeps The Doctor Away

BY Laura Hupp | PHOTOGRAPHY Arnie Watkins

There certainly are such things as good fats. Deemed an “elixir of youth and health,” by the ancient Greeks, olive oil is doing more than adding flavor to your pasta and saturating your ciabatta. Recent chatter, and debate, about the condiment has revolved around one question: is it actually good for you? I’m no doctor, but all signs point to yes.

It’s all about the polyphenols. These plant compounds contain abundant amounts of antioxidant properties. Next time you think about grabbing the Motrin, head to the kitchen for a tastier alternative. The anti-inflammatory properties of polyphenol oleocanthal, which is present in olive oil, can be comparable to ibuprofen.

Aside from a Mediterranean diet being incredibly delicious, it also reduces your risk of cancer. The use of olive oil in their cooking could be why. A link between lower breast and colon cancer risks and the consumption of olive oil is present with one study even finding that the likelihood of developing any sort of cancer was 31% lower in oil users. As if that wasn’t enough reason to applaud olive oil, it also aids in controlling blood sugar levels.

Naysayers of high-fat diets usually attest them to poor heart health, but extra virgin olive oil, high in monounsaturated fat (the good kind), actually combats cardiovascular diseases. Studies have shown that including olive oil in your daily eats lowers chances of strokes and heart attacks by almost 30%. To thank for this reduced risk? The polyphenols. The natural bioactive compounds lower the amount of oxidative stress, which damages lipids, proteins, and DNA, leading to an array of heart issues and even dementia.

As a final part of my “research,” I pay Olive + Lavender Farms in Los Olivos a visit. Beyond the physical health benefits of the oil made, I would consider Olive + Lavender Farms also valuable for your mental health. After spending the day tasting their oils and reveling in the beauty of the property, I am left feeling a sense of calm and a new-found appreciation for what I once considered just an ingredient.*