Three easy swaps that quietly trade 'not-helping' fats for extra-virgin olive oil:

1. Toast & sandwiches: butter → a generous EVOO drizzle plus a pinch of salt.

2. Roasting tins: sunflower / ‘vegetable’ oil → EVOO as the default.

3. Creamy dressings: mayo-heavy jars → simple olive oil, vinegar, mustard.

Same meals, different default fat. Patterns like this are linked with 16–44% lower cardiovascular mortality, and better long-term waist control when EVOO replaces other fats rather than piling on top.

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