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Transform your vascular health with the world's first medical grade EVOO & Polyphenol supplement.

Extra Virgin Olive Oil: A Key Ingredient in Reducing Cardiovascular Mortality

Extra Virgin Olive Oil: A Key Ingredient in Reducing Cardiovascular Mortality

In the pursuit of heart health, diet plays an essential role, and among various healthy food choices, extra virgin olive oil (EVOO) has been identified as a particularly potent ally in reducing the risk of death from cardiovascular mortality disease. This staple of the Mediterranean diet offers more than just culinary richness; it's a vital component for heart wellness.

Olive Oil's Impact on Cardiovascular Mortality

olive oil live saver ring

Significant Risk Reductions in Cardiovascular Deaths
One of the most striking benefits of olive oil consumption is its association with a decrease in cardiovascular disease (CVD) mortality. Research findings have consistently highlighted that individuals who regularly consume olive oil experience significant reductions in the risk of dying from cardiovascular-related issues. In particular, studies have shown risk decreases ranging from 19% to as much as 48% compared to those who consume olive oil infrequently or not at all1. These figures are derived from a range of studies, including those cited in Guasch-Ferré et al. (2022), Buckland et al. (2012), and Estruch et al. (2018). This data provid providing es compelling evidence of olive oil’s protective qualities against heart-related mortality2-7.

olive oil health

Insights from Specific Studies

The relationship between olive oil consumption and a decrease in cardiovascular mortality has been supported by several research studies. Guasch-Ferré et al. (2022) reported a significant reduction in the risk of major adverse cardiovascular events and all-cause mortality associated with olive oil consumption2. Additionally, Buckland et al. (2012) found a reduction in cardiovascular mortality by as much as 448% among regular olive oil consumers7. These significant percentages underscore the profound impact that olive oil can have on heart health.

Olive Oil in Cardiovascular Health Guidelines

The findings of these studies align with the recommendations of leading health organizations. For instance, the American Heart Association’s 2021 Dietary Guidance to Improve Cardiovascular Health specifically advises the use of liquid plant oils, including olive oil, for cooking8. This recommendation reflects the growing consensus in the medical community about the role of olive oil in reducing cardiovascular risks and deaths.

longevity olive oil sunset

The evidence supporting the benefits of extra virgin olive oil in reducing cardiovascular mortality is both compelling and substantial. Regular consumption of olive oil is linked to a significantly lower risk of dying from heart-related diseases. These findings not only encourage the inclusion of olive oil in daily diets but also highlight the importance of selecting heart-healthy fats as part of a comprehensive approach to cardiovascular well-being.



  1. Tarabanis C, Long C, Scolaro B, Heffron SP. Reviewing the cardiovascular and other health effects of olive oil: Limitations and future directions of current supplement formulations. Nutr Metab Cardiovasc Dis 2023.
  2. Guasch-Ferré M, Li Y, Willett WC, Sun Q, Sampson L, Salas-Salvadó J, et al. Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults. J Am Coll Cardiol 2022;79:101–12.
  3. Guasch-Ferré M, Liu G, Li Y, Sampson L, Manson JE, Salas-Salvadó J, et al. Olive Oil Consumption and Cardiovascular Risk in U.S. Adults. J Am Coll Cardiol 2020;75:1729–39.
  4. Estruch R, Ros E, Salas-Salvadó J, Covas M-I, Corella D, Arós F, et al. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. N Engl J Med 2018;378:e34.
  5. Guasch-Ferré M, Hu FB, Martínez-González MA, Fitó M, Bulló M, Estruch R, et al. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med 2014;12:78.
  6. Martínez-González MA, Dominguez LJ, Delgado-Rodríguez M. Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case–control, cohort and intervention studies. Br J Nutr 2014;112:248–59.
  7. Buckland G, Mayén AL, Agudo A, Travier N, Navarro C, Huerta JM, et al. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr 2012;96:142–9.
  8.  Lichtenstein AH, Appel LJ, Vadiveloo M, Hu FB, Kris-Etherton PM, Rebholz CM, et al. 2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association. Circulation 2021;144.


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