Olive oil, particularly extra virgin olive oil, is widely recognized for its beneficial effects on fat metabolism, supported by a substantial body of scientific literature. Olive oil is rich in monounsaturated fatty acids (MUFAs), especially oleic acid, which have been shown to positively influence lipid profiles, including lowering LDL cholesterol and maintaining or increasing HDL cholesterol. Randomized controlled trials and epidemiological studies suggest that diets high in olive oil, such as the Mediterranean diet, are associated with improved lipid metabolism, reduced risk of metabolic syndrome, and lower rates of cardiovascular disease (Estruch et al., 2013).

Mechanistically, olive oil consumption appears to modulate the expression of genes involved in lipid metabolism, enhance fatty acid oxidation, and reduce inflammation and oxidative stress, all of which contribute to more efficient fat metabolism. However, while there is moderate to strong evidence that olive oil supports healthy fat metabolism and overall metabolic function, its use as a treatment for "poor fat metabolism" per se is less well-established. Most studies focus on cardiovascular endpoints and overall metabolic health rather than specifically correcting a diagnosed disorder of fat metabolism. Nevertheless, the consistent association between olive oil intake and improved markers of lipid metabolism justifies a moderate evidence rating.