Allah SWT Called It ‘Blessed’: 1,448 Years Later, Scientists and Nutritionists Couldn’t Agree More.

Indeed, Allah’s favors are profound and far-reaching, yet many of us may not fully comprehend their depth. In today’s featured article, we will highlight one of these countless blessings mentioned in the Qur’an—not because we need more evidence of Allah’s mercy, which we experience in every breath we take, but because it is gaining significant attention from non-Muslim medical experts and nutritionists worldwide. This blessing is the unassuming Olive.

In the Qur’an, olives are described as a blessed fruit symbolizing divine light, peace, and nourishment. They appear several times, particularly in Surah An-Nur, where they are associated with guidance and enlightenment. The Prophet Muhammad (ﷺ) also emphasized the health benefits of olives, encouraging followers to consume olive oil for their well-being. Olives are a symbol of sustenance, a product of the olive tree, which also yields oil. Olive trees are described in the Holy Qur’an as neither of the East nor the West, thus highlighting their universal significance.

World-renowned medical bodies have recognized olive oil as a ‘superfood‘ due to its numerous health benefits. These institutions include: 

–            The US Food and Drug Administration (FDA): Consuming oleic acid in olive oil may reduce the risk of coronary heart disease.

–            The Mayo Clinic (USA): Regular olive oil consumption is linked to a lower risk of heart attack and stroke, and it supports cardiovascular health.

–            Harvard Health: Consumption of olive oil is associated with a lower risk of death from cardiovascular disease and cancer.

–            The National Institutes of Health (NIH): Using extra virgin olive oil in diet therapy is effective for improving cardiovascular health and managing diabetes.

–            The American Heart Association (AHA): The AHA recommends increasing olive oil intake as part of a healthy diet to reduce the risk of heart disease.

Recent events have brought olive oil back into the spotlight, prompting worldwide attention.

Event #1: A landmark study in Spain surveyed 7,000 individuals aged 55 to 80. One group followed a Mediterranean diet with four to five tablespoons of extra virgin olive oil (EVOO) daily, while another group adhered to the Mediterranean diet but consumed nuts instead of EVOO. The third group followed a low-fat diet. Over 5 years, those in the olive oil group had significantly lower rates of stroke and heart attack than those in the low-fat group.

For every 10g increase in EVOO (approximately one tablespoon) consumed daily, the risk of cardiovascular disease dropped by 10%, and the risk of mortality decreased by 7%. Recent research indicates that olive oil may also benefit brain health, with a large 2024 study finding that higher olive oil consumption correlated with a lower risk of dying from dementia.

Event #2: Interest in olive oil in the West has surged. Consumers are seeking higher-quality options, artisan brands are thriving, restaurants are highlighting olive oil, and social media is filled with posts showcasing “liquid gold.” Sales of extra virgin olive oil have increased in the UK and the US compared to previous years, with organic EVOO sales experiencing even greater growth. Demand has become so strong in Britain that producers have begun producing the first ‘local’ English extra-virgin olive oil, despite challenging weather conditions. Notably, chef Gordon Ramsay has also launched his own EVOO brand, ‘Krude,’ which is now available in British stores.

Event #3: A November 2025 report originally published by The Economic Times in India featured insights from four renowned registered dieticians. A leading Toronto media outlet republished these findings in April 2026. Their special advice is documented below.

Four Reasons Why Extra Virgin Olive Oil is the Best Choice for Cooking, According to Experts:

1.       Nutritional Content: Sam Schleiger, a women’s health specialist and owner of Nourished Functional Nutrition, states, “When choosing cooking oils, I consider how the body responds, the oil’s stability under heat, and its impact on inflammation, hormones, gut health, and mineral balance.”

2.       Fatty Acid Profile: The type of fats in cooking oils is crucial. “I prioritize oils rich in healthy fats, particularly monounsaturated fats, and low in saturated fat,” notes registered dietitian Sapna Peruvemba, founder of Health by Sapna.

4.       Smoke Point: The smoke point, or the temperature at which an oil begins to smoke and evaporate, is an important factor. “I prioritize stability at high heat because unstable oils (or those with low smoke points) oxidize easily when heated, resulting in inflammatory compounds that can disrupt cellular membranes and increase oxidative stress.”
5.       Flavor and Storage: While personal preference plays a significant role in choosing a cooking oil, proper storage is universally important. According to Patterson, “Cooking oils stored in dark glass containers and kept in a cool, dark place can help preserve their quality, protecting them from oxidation and deterioration.

Though it may seem like a minor consideration—especially since many Canadians use cooking oils in small amounts—every choice we make in the kitchen can impact our health, positively or negatively. As Schleiger points out, “We know that small daily choices add up. By selecting high-quality, stable fats, you’re not just avoiding harm; you’re actively nourishing your body at the cellular level.”

EVOO is quite versatile and can be used in a wide range of savory dishes as well as in sweet recipes like cakes, sweet breads, scones, and tarts. Adams adds, “I love its versatility—it’s just as delicious drizzled on a salad as it is for sautéing vegetables or roasting fish.”

Through both historical and recent scrutiny, the Olive and its oil have demonstrated their significance and benefits, proving them to be a remarkable gift and blessing from Allah SWT.

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