A recent Australian study found that consuming 4 tablespoons of extra virgin olive oil with a high polyphenol count reduced blood pressure in healthy adults. They took 50 adults and divided them in two groups. For three weeks one group had 4 tablespoons of high polyphenol olive oil and the second group consumed 4 tablespoons of low polyphenol olive oil. Then the two groups spent two weeks cleansing their systems and consuming no olive oil. Then the second group consumed the high polyphenol oil and the first group consumed the low polyphenol oil. They found that in both cases the group who consumed the high polyphenol oil had a consistently lower systolic blood pressure and the other group consuming the low polyphenol oil had no change. While more research needs to be done the conclusion is that consuming high polyphenol oil could be a good preventative measure for prolonged improved health.