More and more scientists lately praise the beneficial results of olive oil consumption on human health, something which leads the Americans as well as most Europeans to embrace the traditional “Mediterranean Diet”, as well as the notion that olive oil is the “good fat”. Olive oil was ranked by mistake in the same category as its polyunsaturated “brothers”. Polyunsaturated fats remain a better choice than animal fat, but they are less efficient than olive oil in reducing the levels of LDL, in the blood i.e. the “bad” cholesterol and maintaining the levels HDL, i.e. the “good” cholesterol.
Moreover, many scientists believe that the consumption of olive oil contributes to the reduction of cardiovascular diseases, a privilege enjoyed by the peoples of the Mediterranean.

Mediterranean cooking is undoubtedly tasteful. But according to the findings of research conducted for more than 30 years by the epidemiologist Ancel Keys, this diet more…