Olive Oil

In folk medicine, olive oil has been used for every thing from reducing muscle aches and hangovers, to use as an aphrodisiac, laxative, and sedative—talk about versatile!

Olive oil facilitates overall digestion and absorption of nutrients, including crucial fat-soluble vitamins (one of the reasons fat free salad dressings are really doing your body a disservice)

Olive oil is naturally cholesterol-, sodium- and carbohydrate-free

While most people think deep green olive oil indicates a higher quality, color is not a factor. Greener oils comes from green olives (black olives yield pale oil)

Despite common beliefs, olive oil’s smoke point (410 degrees Fahrenheit) is high enough to withstand stir-frying. Regular olive oil, not extra virgin, is best for frying thanks to its high oleic acid (a MUFA) content

Olive oil helps also prevent DNA Damage because it has anti-oxidant.

It can also relieve hair dandruff