Olive oil, which has been part of the human diet for more than 5,000 years, is almost unique among oils in that it can be consumed in the crude form without refining. This has the effect of conserving all its vitamins, essential fatty acids, and other nutrients. In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains powerful antioxidants. In this book, the authors present topical research on the health benefits of olive consumption. Some of the topics discussed include dynamic rheology and sensory properties determined by inulin/extra virgin olive oil and virgin olive oil antioxidants; olive oil and postprandial lipemia.