The one-third of people consuming the most extra virgin olive oil (2 ounces per day or 57 grams per day) were 18% less likely to die (total mortality) during a 4.8 year follow-up compared to the one-third consuming the least (0.75 ounces or 21 grams per day) according to a study of 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREDIMED study.

The one-third of people consuming the most extra virgin olive oil (2 ounces per day or 57 grams per day) were 35% less likely to die from cardiovascular disease (heart attack and stroke) during a 4.8 year follow-up compared to the one-third consuming the least (0.75 ounces or 21 grams per day) according to a study of 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREDIMED study.

For every 2 teaspoon (10 gram) increase in extra virgin olive oil consumption per day was associated with a 7% lower risk of dying during a 4.8 year follow-up according to a study of 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREDIMED study.

For every 2 teaspoon (10 gram) increase in extra virgin olive oil consumption per day was associated with a 10% lower risk of dying from cardiovascular disease (heart attack and stroke) during a 4.8 year follow-up according to a study of 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREDIMED study.

People consuming a greater amount of olive oil and fruit were 54% less likely to be depressed after adjustment for many possible confounders compared to people consuming less according to a study from researchers at the University of Florence, Italy.

The study looked at 388 men and women who were 90- to 99-years-old.

The one-fourth of people consuming the most olive oil (6 teaspoons per day or more, 29 grams or more) were 26% less likely to die during an average follow-up of 13.4 years compared to non-consumers according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.

The one-fourth of people consuming the most olive oil (6 teaspoons per day or more, 29 grams or more) were 44% less likely to die from cardiovascular disease (CVD, heart attack or stroke) during an average follow-up of 13.4 years compared to non-consumers according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.

Each additional two teaspoons (10 grams) of olive oil intake per day was associated with a 7% lower risk of dying during an average follow-up of 13.4 years according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.

Each additional two teaspoons (10 grams) of olive oil intake per day was associated with a 13% lower risk of dying from cardiovascular disease (CVD, heart attack or stroke) during an average follow-up of 13.4 years according to the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain) study which followed 40,622 people aged 29–69 years who were recruited from 5 Spanish regions in 1992–1996.

The one-fourth of elderly people consuming a diet with the most olive oil, raw vegetables (especially lettuce and tomatoes), soups and poultry were 50% less likely to die than the one-fourth of people consuming the least of these foods according to a study following 5611 Italian elderly subjects, over the age of 60, for 6 years.