Like other types of vegetable oils, olive oil contains no cholesterol, has 120 calories and 14 grams of fat per tablespoon. What makes olive oil important in heart disease is its high concentration of monounsaturated fatty acids, compounds that decrease blood levels of LDL cholesterol (the type associated with plaque build-up in the arteries) and increase levels of protective HDL cholesterol.

Monounsaturated fat comparison amongst different types of oil

Olive oil - 74% monounsaturated fat; 14% saturated fat; 8% polyunsaturated fat

Canola oil - 62% monounsaturated fat; 6% saturated fat; 32% polyunsaturated fat

Peanut oil - 46% monounsaturated fat; 17% saturated fat; 32% polyunsaturated fat

Corn oil - 24% monounsaturated fat; 13% saturated fat; 59% polyunsaturated fat

Soybean oil - 43% monounsaturated fat; 15% saturated fat; 38% polyunsaturated fat

Safflower oil - 12% monounsaturated fat; 9% saturated fat; 75% polyunsaturated fat

Saturated fats cause cholesterol and plaque to build-up on the walls of arteries, leading to reduced blood flow and an increased risk of heart attack. Monounsaturated fats, instead of causing elevated levels of cholesterol, may help decrease cholesterol in the body and protect against heart disease. Instead of using safflower, corn, or other vegetable oils, consider using olive oil in cooking. The higher amount of monounsaturated fatty acids may help improve your cardiovascular health. Remember that all oils are a concentrated source of calories.

The difference between "extra virgin" and "pure" olive oil

Olive oil is classified mainly by the amount of acidity, as well as the flavor, color and aroma. "Extra virgin" olive oil meets the highest standards for low acidity and rich and fruity taste. It should have less than .8% acidity content. "Pure" olive oil has a lighter color and aroma, and is often used as a general, all-purpose olive oil.

More Information on Extra Virgin Olive Oil

Olive Tree Varieties

Agogio (also called Sweet Agoglia, Nerella, Olivella). Cultivated only in Umbria and poorly diffused due to its scarce productivity, it yields a fairly prestigious olive oil. The olives are large and black (2.5-3 grams)

Biancolilla (also called the Biancuzza, Bianchetta, Buscarino, Jancuzza, Rizza, Signura). Cultivated prevalently in Sicily, its broad branches produce a large yield of fruit and thus olive oil. Once mature, the olives become yellow with pinkish accents and are medium in size. Resistant against the cold, it is partially self-fertilizing and is pollinated by Moresca and Zaituna varieties.

Bosana (also called the "Tondo del Sassarese). This variety is typical of Sardinia, is highly productive and yields a large amount of olive oil. The olive is small to medium in size (1.5 grams), resistant to the cold and to plant parasites. It is sterile.

Canino (also called Caminese). Cultivated in the Latium region, its medium yield of olives translates into a low yield of olive oil. Sterile, it is resistant against parasites.

Carboncella (also called Carbognola, Carbona, Marsella, Ritornella, Oliva tonda). Originally from Latium, it is also widely diffused in the Marche and Abruzzi regions. The vigorous plant is medium sized and produces bluish-black fruit weighing between 1.5 and 2 grams. The good, constant production produces a fair quality olive oil in large quantities.

Casaliva (also called Drezzeri, gentle olive, Casaliva del Garda).
Originally from the Benaco area, it can be found in the Lombardy, Veneto, Trentino and Friuli regions, and has a high production of ovoid fruit weighing 2.5-3 grams.

Correggiolo (also called Raggiolo). Similar to the Frantoio variety (see below), it is widely found in Tuscany, Umbria and the Marche region.

Dritta (also called Loretana and Moscufese). Found above all in Abruzzi, it is a vigorous and tall plant, producing a large quantity of olives but medium yield of olive oil. The fruit weighs 2.5-3 grams. The plant is resistant against the cold and plant parasites, sterile and pollinated by Gentile di Chieti and Leccino varieties.

Frantoio (also called Frantoiano, Grognolo, Raraggio, Razza). Common in central Italy (particularly in Tuscany, Marche and Umbria) and in the Lake Garda area, the tree is vigorous with sturdy foliage and high productivity and yield of fine quality olive oil. The olives are oblong and violet-pink tending towards red, weighing 2.5-3 grams. Self-fertilizing.

Gentile di Chieti (also called Nostrana). Derived from the Frantoio variety, it is cultivated in Abruzzi. The vigorous and wide-spreading tree is very productive with a medium yield of good quality olive oil. It is highly resistant to cold weather. The Gentile di Larino variety can be found in the Molise region, whereas the Gentile di Nizza variety is found in France.

Leccino (also called leccio). Originally from Tuscany, it is diffused in Umbria, Marche, Latium. Its medium size with dense foliage boasts a fair productivity of black olives weighing 2.5-3 grams, and a medium yield of olive oil. Resistant to the cold, it is sterile and impollinated with Pendolino, Frantoio and Morchiaio varieties.

Moraiolo (also called Morello, Morinello, Morellina). Originally Tuscan, it is also cultivated in Umbria. Its medium sized tree produces small, round fruits weighing little more than 1 gram and black when mature. With a medium-sized production of fruit, the olive oil yield is medium to high. Sensitive to cold weather, it is sterile and pollinated by the Pendolino variety.

Ogliarola Barese (also called Cima di Bitonto, Marinese, Paesana).
Cultivated in the Apulia, Campania and Basilicata regions, its broad limbs and foliage produce a large quantity of medium-sized fruit with medium to high olive oil yield. Resistant to the cold, it is sterile.

Ogliarola Messinese (also called Calamignara, Castriciana, Ogliara, Paturnisa). Cultivated in Sicily, the tree is vigorous and has high but inconsistent productivity. Its medium-sized fruit has a high olive oil yield. The plant is self-fertilizing.

Olivastra Saggianese (also called Olivastrella). Cultivated in Tuscany, it has a good level of productivity, a high olive oil yield and is self-fertilizing.

Passalunara (also called Palermitana). Originally from the province of Palermo, its high productivity leads to a high olive oil yield, and is sterile.

Pendolino (also called Principino). Cultivated in Tuscany and Umbria, it is a tree of medium height with good productivity and medium olive oil yield. Its small to medium sized fruits are light green with traces of violet. Sterile, it is useful in pollinating other varieties.

Rosciola. Common in Latium and central Italy with medium vigour and scarce development, it produces blackish-red fruits that mature early with low but constant production levels and medium olive oil yield. The self-fertilizing plant is robust and adapts to conditions.

Sargano (also called Sargana di Ascoli). This vigorous plant can become very large, has dark violet fruits, high productivity and medium olive oil yield. It is often used for alternating. It resists against high winds and brackish water.

Taggiasca (also called Lavagnina). Widespread in the Ligurian region, especially in the provinces of Savona and Imperia, its large production of fruit is medium-sized, the olive yield is high and the tree is self-fertilizing.

Varieties of Olive trees used for both olive oil production and olive consumption.

Bianca di Villacidro (also called Pizz'ecarroga). This typical variety of Sardinia is cultivated mainly around Cagliari. The vigorous plant has spare foliage, with high productivity and medium olive oil yield.

Carolea (also called Caroleo, Catanzarese, Cumignana, Olivone). This medium to large sized tree cultivated in Calabria bears olives weighing 4 grams, at high production levels and medium olive oil yield. It resists the cold, is sterile and is pollinated by the Nocellara Messinese variety.

Coratina (also called Racioppa di Corato). Cultivated mainly in Puglia and Molise, it has medium dimensions and upward pointing branches. Its high production yields fruits weighing 4 grams and a large quantity of olive oil. It is sterile.

Itrana (also called Cicerone, Getana, Trana, Oliva di Esperia). Cultivated in Lazio, it's a vigorous plant,with high production levels and medium olive oil yield. Fruits 3/4 grams. It is sterile.

Maiatica (also called Pasola). Cultivated mainly in Basilicata, especially in Basento valley, its vigorous plant is pendulous-limbed. Its good productivity leads to high olive oil yield. It is sterile.

Moresca (also called Catanisia, Nerba, Maiorana, Reale, Turdella). Common in Sicily, its vigorous plant is broad-limbed. Asymmetric fruits are black when mature and weigh about 4 grams. Its good productivity leads to medium olive oil yield. Sterile, it is pollinated by Ogliarola, Messinese and Biancolilla.

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