According to the Harvard Heart Letter (2011), in June 2011, a study conducted in France found a relation that associates the “consumption of olive oil with reduced risk of stroke” (p. 6). The study results shows that participants who used olive oil for cooking, were “41% less likely to have had a stroke over a five-year period as those who rarely or never used olive oil” (p.6).
Retrieved from: Another day in the sun for olive oil?. (2011). Harvard Heart Letter, 22(1), 6.