Archeological records indicate that man has cultivated the olive
tree for about 6,000 years; having been especially popular in the
Isle of Crete (which as you recall, also appeared in the Seven
Countries Study to be the site of the lowest incidence of heart
disease). All oils that we use for eating and cooking contain "fat"
and olive oil is no exception. However, it is mostly monounsaturated
fat as opposed to saturated fat or hydrogenated fat. It can be used
as a flavoring for cooking or in salad dressings or as a healthy
substitute for butter or margarine. Several large population studies
have confirmed that diets with higher amounts of fat of the
monounsaturated type reduce total cholesterol and LDL ["bad"]
cholesterol levels to the same degree as low fat, high-carbohydrate
diets [such as the AHA Step I and II diets]. The additional benefit
of olive oil is, as part of a Mediterranean type diet, is that it
also has a favorable effect on lowering blood triglycerides [also a
factor in heart disease] and maintaining HDL ["good" cholesterol].
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