Extra virgin olive oil
For cooking and nutritional value
The experts we follow agree on this.
Extra virgin olive oil is a stable, flavourful fat that fits most kitchens and routines.
Who is behind it
Voices including a molecular biology PhD, a certified nutrition specialist and an Oxford metabolism PhD.
How strong the research is
Mostly expert experience so far, with published research still catching up.
In their words
“something as simple as enjoying olives or a great extra virgin olive oil enriched in a line might not only be tasty but also supportive of your long-term health”
an Oxford metabolism PhD
These oils are high in monounsaturated fats and more stable against oxidation.
Extra virgin olive oil has a higher smoke point than commonly thought and adds flavor and nutritional value to dishes.
Adding fat improved energy levels and made the sardine diet easier to sustain, especially for lean individuals who may feel depleted otherwise.
Extra virgin olive oil provides multiple nutrients beneficial for brain, heart, and skin health.
Talk it through
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How this reading was made
Every line here comes from a doctor, scientist or coach speaking publicly, and links to the moment they said it. Entrain listens for where independent experts arrive at the same place on their own, and shows where they part ways. Mostly expert experience so far, with published research still catching up.
None of the statements here come with a declared commercial interest. Last refreshed 23 September 2026.
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