There is no such thing as who should not eat olive oil. Olive oil belongs to vegetable oil, moderate consumption is beneficial to human health, most people can eat. Olive oil is extracted from olives, of which saturated fatty acids accounted for 15%, monounsaturated fatty acids accounted for 75%, polyunsaturated fatty acids about 10%, appropriate consumption can provide the body with monounsaturated fatty acids and other nutrients, suitable for most people to eat. Its main nutritional characteristics are high monounsaturated fatty acid content, low saturated fatty acid content, long-term consumption of cardiovascular and cerebrovascular benefits, can reduce the risk of long-term hypercholesterolemia and hyperlipidemia. However, due to its low polyunsaturated fatty acid content, it is recommended to combine with other fats and oils for consumption, such as corn oil, flaxseed oil, in order to adjust the ratio between different saturated fatty acids. Increasing the diversity of edible oils is good for your health. At the same time, olive oil belongs to fats and oils, calories are particularly high, every 100 grams of olive oil contains 886 calories, it is not recommended to overconsume, otherwise it is easy to lead to obesity and other problems.