One older 2009 study showed that eating a pulpy residue from olives significantly increased blood levels of glutathione, one of the most powerful antioxidants in your body.

High blood cholesterol and blood pressure are both risk factors for heart disease.

Oleic acid, the main fatty acid in olives, is associated with improved heart health. It may regulate cholesterol levels and protect LDL (bad) cholesterol from oxidation, though some experts say more evidence is needed.