Extra Virgin Olive Oil Avoidance in Whole-food Plant-based Diets

Extra virgin olive oil (EVOO) is a central component of traditional dietary patterns such as the Mediterranean diet and has been extensively investigated for its potential health benefits. Numerous epidemiological studies, randomized trials, and mechanistic investigations associate EVOO consumption with favorable effects on cardiovascular risk factors, inflammation, endothelial function, and overall mortality. Despite this body of evidence, some influential proponents of no-oil whole-food plant-based diets recommend eliminating all added oils, including EVOO, often citing concerns related to caloric density, nutrient displacement, and vascular impairment. As such views gain increasing visibility, a careful evaluation of the scientific evidence underlying these claims is warranted. This manuscript examines 10 commonly cited arguments against EVOO and evaluates them in the context of published research on dietary fats, olive oil, and cardiometabolic health. The analysis indicates that none of the claims used to discourage EVOO consumption are supported by the broader scientific literature.