Of all the oils and fats used in foods, none have the long-standing history or health promoting track record of extra virgin olive oil. Many of these attributes and nutritional benefits are due to the valuable compounds found in olives and some are because extra virgin olive oil can be produced without heat or chemical solvents. This cold processing, by mechanical means only, provides an altered array of polyphenols that carry great protective effects against lipid oxidation. There are over 12,000 clinical papers to date that illustrate the potential for this ingredient to help improve human health and over 8,000 years of traditional, cultural consumption that support it’s overall ability to nourish and support.