In his interview of 11/01/2021 to Harvard Health Publishing, its Chief Medical Editor, Howard E. LeWine states: “Observational studies have shown a link between lower risks of cardiovascular decease, some cancers, and even dementia in people who consume higher amounts of olive oil that those who use little or none. Still, extra-virgin olive oil does offer something extra that regular olive oil does not. Extra-virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols. In contrast, regular, highly processed olive oils lose these chemicals. Small laboratory-based experiments suggest that higher concentration of phenols may provide extra antioxidant effects”
