Getting the good oil
A 28 years of follow-up study using health data collected between 1990 and 2018 from 60,582 women participating in the Nurses' Health Study and 31,801 men in the Health Professionals Follow-up Study.

Over the study period there were 36,856 deaths recorded. The researchers examined the relationship between specific all-cause mortality and olive oil intake.

The results found that among participants who had the highest consumption of olive oil compared with those who never or rarely consumed olive oil and found higher olive oil intake was associated with a,
19% lower risk of cardiovascular disease mortality.
17% lower risk of cancer mortality
29% lower risk of neurodegenerative disease mortality
18% lower risk of respiratory disease mortality

The researchers reported that replacing 10 grams per day of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality.

Journal of the American College of Cardiology Volume 79, Issue 2, 18 January 2022, Pages 101-112