Olive oil has a reputation as a heart-healthy fat. Now, research suggests that a particular type of olive oil is most beneficial.

Researchers focused on 7,102 people who were part of a trial looking at the effects of the Mediterranean diet (which includes generous amounts of olive oil) in people at high risk for cardiovascular problems. After a median follow-up of nearly five years, the researchers found that a high intake of extra-virgin olive oil (EVOO) was linked to a lower risk of heart-related problems, while intake of common olive oil was not.

EVOO is created by mechanically pressing ripe olives to extract the oil. As a result, it retains high levels of compounds called polyphenols that reduce inflammation, a known contributor to heart disease.

Common olive oil is mostly refined. This process, which relies on heat and chemicals, gives the oil a neutral flavor and longer shelf life but destroys the polyphenols. According to the study authors, the high polyphenol content of EVOO likely explains its connection to better cardiovascular health. The study will appear in the January 2026 issue of the American Heart Journal.

(Julie Corliss is the executive editor of the Harvard Heart Letter..)

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