Olives and olive oil—long an essential part of the Mediterranean diet—are high in monounsaturated fats, which can reduce “bad” cholesterol in the blood. This in turn helps reduce the likelihood of stroke. A 2017 study by researchers at Temple University showed that eating extra-virgin olive oil protects against the development of plaques and tangles characteristic of Alzheimer’s. The same study also showed that olive oil supports memory and learning ability. Many nutritionists recommend the exclusive use of olive oil for fat in the diet. Olives and olive oil also contain polyphenols, which reduce oxidative stress (free radicals) in the brain. The upshot is that eating olive oil every day can help improve brain function and sup- port memory.