Olive oil consumption is a $450 million industry in the U.S. and growing. Its use is at an all-time high with 34 percent of households using it regularly. That number is expected to rise due to recent findings by the Food and Drug Administration, which claims that olive oil can actually lower the risk of coronary heart disease when consumed regularly.

Heart disease – According to the FDA, heart disease is the number one killer of men and women in the U.S. Now the FDA says that just two tablespoons of olive oil a day, when maintaining the same amount of calories, could help fight heart disease. They suggest replacing foods high in saturated fat like butter or margarine with olive oil.

Cancer – Recent findings show that olive oil may help prevent and fight cancer. Researchers say that oleic acid, found in olive oil, can cut levels of cancer-causing genes associated with breast cancer and boost the effectiveness of cancer-fighting drugs.

Cholesterol – Olive oil, a naturally cholesterol-free food, is rich in monounsaturated fat which can reduce the level of low-density lipoproteins (LDL), or “bad” cholesterol known to cause a plaque-like build-up in arteries and blood vessels.

Antioxidants – Olive oil is packed with antioxidants, which promote good health while fighting off harmful molecules called “free radicals.” The oil is also believed to enhance absorption of Vitamins D and E.

Digestion – Because of the fatty acid in olive oil, research shows that it can be digested more easily than other fats and oils. A lower incidence of gallstones is reported by those with a diet rich in olive oil.