The juice of the olive, otherwise known as olive oil, is a tasty source of antioxidants.
This oil is monounsaturated and has a positive effect on cholesterol levels in our bloodstream. Monounsaturated fats are not considered “essential,” but they should form an important part of our diet. Olive oil acts to prevent cholesterol from sticking to the walls of our arteries. Not only that, but it also helps control blood sugar — a major benefit in a carbohydrate-controlled diet. Ultimately, when blood sugar is under control, insulin is also under control — a major factor in the body’s storage of food as fat.

Olives contain substances believed to help protect us against cancer: polyphenols.
Polyphenols give the olive its taste and aroma. One of the polyphenols found in olives is believed to act as an anti-inflammatory.

Rich in antioxidants that strengthen the immune system, the Greek diet provides anti-cancer components, healthy omega-3 fatty acids, and cleansing fiber, all of which help reduce the risk of diet-related diseases, including heart disease, obesity, and diabetes. A 2003 study conducted jointly by researchers at the University of Athens in Greece and Harvard University found that people who followed a traditional Greek diet had a 33% lower risk of death from heart disease and a 24% lower risk of death from cancer.

Numerous studies, including one published by the American Heart Association, have shown that people who follow a diet rich in monounsaturated fats — such as the traditional Greek diet — have a lower risk of heart disease compared to people who consume more saturated fats, which are found in butter and margarine.

Researchers also found that people who consume olive oil have a lower risk for other diseases as well.
Studies conducted at the Harvard School of Public Health show a link between olive oil consumption and a reduced incidence of breast cancer and osteoporosis.

And a 1999 study conducted at the University of Athens Medical School showed that the Mediterranean diet may even help protect against rheumatoid arthritis.
People who consumed olive oil and servings of cooked vegetables had a 39% lower risk of developing this disease.