Olive oil, particularly extra virgin olive oil, has substantial scientific evidence supporting its beneficial effects on cardiovascular health. Numerous epidemiological and clinical studies, especially those examining the Mediterranean diet, demonstrate that regular consumption of olive oil is associated with reduced risk of cardiovascular disease (CVD), including coronary heart disease and stroke. The PREDIMED trial, a landmark randomized controlled trial published in the New England Journal of Medicine (2013), found that a Mediterranean diet supplemented with extra virgin olive oil significantly reduced the incidence of major cardiovascular events compared to a low-fat diet.

The cardioprotective effects of olive oil are attributed primarily to its high content of monounsaturated fatty acids (mainly oleic acid) and its abundance of polyphenols and antioxidants. These compounds have been shown to improve lipid profiles (e.g., lowering LDL cholesterol and raising HDL cholesterol), reduce oxidative stress, improve endothelial function, and exert anti-inflammatory effects. The European Food Safety Authority (EFSA) recognizes the role of olive oil polyphenols in protecting blood lipids from oxidative damage.

While most benefits are linked to extra virgin olive oil due to its higher polyphenol content, even refined olive oil appears to be superior to saturated fats and some vegetable oils for heart health. Thus, the use of olive oil for cardiovascular disease prevention and support is strongly backed by scientific evidence, meriting a high evidence rating.