In the mid 1990s, the U.S. Food and Drug Administration confirmed that olive oil decreases the risk of coronary heart disease. Olive oil’s primary component is Oleic acid, a monounsaturated fatty acid. Research shows that consuming this healthy fat, along with antioxidants, reduces the risk of coronary heart disease. This combination lowers bad cholesterol (LDL) and raises good cholesterol (HDL), preventing the buildup of fatty plaque in the arteries. The anti-inflammatory, anti-clotting, and blood pressure lowering effects of olive oil all are beneficial in maintaining a healthy heart.