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Study Suggests Olive Oil Could Cut Risk of Early Death – Harvard Gazette

Amy Roeder of Harvard Chan School Communications has reported on the first long-term observational study on olive oil and mortality in the United States, the findings of which are remarkable.

To learn more about the study’s findings relating to the positive impact of olive oil on cardiovascular disease mortality, cancer mortality, and more, see the full post here.

Image source: The Harvard Gazette “Add olive oil to risk of cut early death, study suggests”.

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