If you're over 65, the more olive oil you use, the less likely you may be to have a stroke. This news comes from a French study published online June 15, 2011, by the journal Neurology. The researchers reviewed the medical records of more than 7,600 seniors, age 65 and older, none of whom had had a stroke. The investigators then categorized each person's olive oil consumption as "no use," "moderate use" (for cooking OR for salad dressing OR with bread) or "intensive use" (for cooking AND as salad dressing OR with bread). Participants mostly used extra virgin olive oil. After five years, 148 of the group studied had suffered a stroke. Weighing olive oil use against the known risk factors for stroke, the researchers found that the odds of having a stroke were 41 percent lower among those whose olive oil use was intensive, compared to those who didn't use it at all.