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Introduction: The Power in a Spoonful You may have heard it said that a small amount of extra virgin olive oil (EVOO) daily can improve your cardiovascular health. But how much really counts? And does one tablespoon even register? Many argue that the health benefits depend less on volume and more on quality, specifically the polyphenol content. In this post, we’ll dig into how 1–2 tablespoons of high-quality EVOO can deliver meaningful heart protection — how it works, how to pick it, where caution is warranted — and what happens if you want to go further (or more concentrated). Why...

Olive oil has been praised for centuries, but most people still wonder: what exactly makes it so special? Sure, we know it’s healthier than butter, but is it really doing something for your heart, your brain, or your long-term health—or is it just “better fat”? The truth is, olive oil’s secret weapon isn’t just its monounsaturated fat. It’s the polyphenols and antioxidants tucked inside every drop of high-quality extra virgin olive oil (EVOO). These natural compounds are the reason some olive oils make your throat sting, why Mediterranean diets deliver proven health benefits, and why quality matters so much more...

The Big Question If a half tablespoon of olive oil could help protect your heart and brain—and a single capsule could deliver a similar polyphenol payload without the calories—what would you pick? 2025 brought new human data that sharpen this choice. Below is the latest on how extra-virgin olive oil (EVOO) polyphenols affect your heart, brain, and metabolism, plus exactly how to use them day to day. Why EVOO Polyphenols Matter Not all olive oils are created equal. What sets high-quality EVOO apart are its polyphenols—the compounds behind that peppery “sting” and EVOO’s health edge: Oleocanthal: the throat “tickle”; in...

A Friendly Guide to Oleocanthal, Oleacein, HT & Oleuropein The Big Question You’ve probably heard it before: “Olive oil is healthy because of its polyphenols.” But here’s the catch — just because something is present in food doesn’t mean it actually gets into your body. So do olive-oil polyphenols — hydroxytyrosol, oleuropein, oleocanthal, and oleacein — actually cross from your plate into your bloodstream? And if they do, in what form? The answers are fascinating. Let’s break it down. Meet the Molecules (And Why They Matter) Think of EVOO’s polyphenols as its “active edge”: Hydroxytyrosol (HT): the antioxidant workhorse; central...