CONCLUSIONS

"The results indicate an overall risk reduction of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9%), and stroke (17%) when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio."
10/1/2014, Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies, NIH National Library of Medicine

"Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern... Available studies support an inverse association of olive oil consumption with stroke (and with stroke and CHD combined)."
4/28/2014, Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies, NIH National Library of Medicine