Researchers from Harvard reported that Higher olive oil intake was associated with a lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with an 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined.
The mechanism of action behind this risk reduction seen in olive oil vs dairy fat is illustrated below
Parvathy Sukumaran 
