Olive oil
From the YapSpan Longevity Wiki · Updated 2026-10-01
Olive oil is the fat pressed from the fruit of the olive tree. Extra virgin olive oil is made by mechanical pressing without chemical refining, while refined and blended olive oils are processed further. It is rich in monounsaturated fat and is the main added fat in the traditional Mediterranean diet, where it is used for cooking, dressings and in place of butter.
A 2024 meta-analysis (a study that pools the results of earlier studies) of 30 prospective studies (studies that follow people forward in time) found that the highest olive oil intake was associated with 15% lower all-cause mortality (death from any cause) than the lowest [1]. Higher intake was also associated with 23% lower cardiovascular mortality [1].
- The highest olive oil intake was associated with 15% lower all-cause mortality and 23% lower cardiovascular mortality than the lowest [1].
- Each extra 10 grams a day of olive oil was associated with 8% lower all-cause mortality [1].
- Lower all-cause mortality was seen for intakes from 0 up to about 22 grams a day [1].
- Olive oil intake showed no association with cancer incidence or cancer mortality [1].
- In three large US cohort studies, each extra 5 grams a day of olive oil was associated with 8% lower total mortality [2].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.