Olive oil just earned another gold star.  Long touted for its nutritional value and defender against heart disease, new research just released suggests a protective role for high olive oil consumption on the risk of stroke in older people.  The study of over 7600 people in three cities showed a lower incidence of stroke among those who used higher amounts of olive oil.    Those who used olive oil had a 41 percent lower risk of stroke compared to those who did not. 

This is good news for those who already follow the Mediterranean Diet, a diet rich in fruits, vegetables and olive oil over butter and offers .  The study sends a strong message to those who do not cook with olive oil or use as a dressing or seasoning.  The study was published in the journal   Neurology®, the 60 year old publication of the American Academy of Neurology.