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Why is olive oil so good and yet so healthy at the same time?

We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)

Well, olive oil is mostly composed of mono unsaturated fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.

So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!