Extra virgin olive oil has been shown to have antiplatelet and anticoagulant effects, which can help to prevent blood clotting. The polyphenols and other antioxidants in extra virgin olive oil may help to reduce inflammation and oxidative stress, which can contribute to the development of blood clots.

Studies have suggested that consuming extra virgin olive oil on a regular basis may help to reduce the risk of blood clotting and improve overall cardiovascular health. For example, a 2011 study published in the Journal of Nutrition found that participants who consumed a Mediterranean-style diet rich in extra virgin olive oil had lower levels of certain markers of blood clotting compared to those on a low-fat diet.

In addition, some research has suggested that extra virgin olive oil may help to improve the function of the endothelium, the lining of blood vessels. Dysfunction of the endothelium can contribute to the development of blood clots, and improving its function may help to prevent this.

While more research is needed to fully understand the effects of extra virgin olive oil on blood clotting, the available evidence suggests that it may have some potential benefits for cardiovascular health. However, it’s important to consume it in moderation, as excessive intake of any fat can contribute to weight gain and other health problems.