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About 14% of the oil is saturated fat, whereas 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids (1).

But the predominant fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content.

Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer (2Trusted Source, 3Trusted Source, 4Trusted Source, 5Trusted Source).

Monounsaturated fats are also quite resistant to high heat, making extra virgin olive oil a healthy choice for cooking.