Olive, particularly in the form of extra virgin olive oil (EVOO) and olive leaf extract, is supported by scientific evidence for its benefits to the arterial system. Numerous clinical and epidemiological studies have demonstrated that diets rich in olive oil, such as the Mediterranean diet, are associated with improved cardiovascular health, including reduced risk of atherosclerosis, lower blood pressure, and improved endothelial function. The primary bioactive compounds attributed to these effects are monounsaturated fatty acids (mainly oleic acid) and polyphenols (such as hydroxytyrosol and oleuropein).

Randomized controlled trials, such as those analyzed in the PREDIMED study, have shown that regular consumption of EVOO can reduce the incidence of major cardiovascular events. Mechanistically, olive oil and its components are believed to support arterial health by reducing inflammation, improving lipid profiles (lowering LDL cholesterol and increasing HDL cholesterol), and protecting against oxidative stress, which are all factors involved in the development of arterial disease.

Olive leaf extract, while less studied than olive oil, shows promising effects in lowering blood pressure and improving vascular function in preliminary human and animal studies. Overall, the scientific literature supports the use of olive-derived products for arterial and cardiovascular health, though the majority of evidence is strongest for olive oil as part of a healthy diet rather than for supplements alone.