Anyone who has spent more than a few minutes cooking will tell you that olive oil is wonderfully delicious and deserves a place in every kitchen. But it also might just save your life. In a recent French study of people over the age of 65, those who regularly used olive oil had a remarkably lower rate of stroke.
Once adjusted for diet, physical activity, body mass index and other risk factors, regular users of olive oil faced a stroke risk factor of 1.5% over six years, as opposed to 2.6% for those who never ate it.
For people who don’t like the stuff, don’t worry, I’m sure next week will see butter have some sort of amazing property, and duck fat the week after.
