> The researchers divided the animals into two groups, one that received a chow diet enriched with extra-virgin olive oil and one that received the regular chow diet without it.

Wouldn't the olive-oil mice be getting more calories?

Did they control against other oils?

What changes nutritionally from first press to !(virgin) oil?? Is there really a big difference, or do people just like to say "Extra-virgin" ?

The difference is the Italians buy Spanish oil and rebrand them as their own. Only Spanish oils are the highest quality and can achieve the Extra-Virgin denomination. So there is a 99% of chances when you buy any Italian oil, that is not locally produced or Extra-virgin. Fraud as usual.

This is a rather bold claim. Source?

I wonder what the route is in the brain? This is similar to the claims we hear about MCT oil.

One wonders is this is actually just a case of monounsaturated fat vs. polyunaturated & saturated fats.

Or something truly associated with olives.

Or simply an increase in fat.