So we know that consuming olive oil will help our bodies transport cholesterol around without clogging up our arteries. But what about other kinds of dietary fat?We can see that other oils give us either too much saturated or polyunsaturated fat in our diets. The saturated fat will create more of the lazy LDL cholesterol transporters while the polyunsaturated fat serves to reduce the number of efficient HDL transporters. Mentioned above is the chemical fact that monounsaturated fat molecules are unstable. They want to join with oxygen, and since olives grow in the presence of oxygen, how do the monounsaturated fats stick around? Shouldn’t they oxidize into saturated fat long before the olive ripens?

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