If you love cooking your vegetables with olive oil or adding a splash of EVOO to your salad, you could be lowering your stroke risk, according to a new study (http://www.neurology.org/content/early/2011/06/15/WNL.0b013e318220abeb.abstract) published in the journal Neurology.French researchers looked at the medical information of 7,625 people ages 65 and up. Those who reported using olive oil in all aspects of their diet -- from cooking foods, to using it as a dressing -- for more than five years, were found to have a 41 percent lower risk of stroke than people who never included olive oil in their foods.More... (http://www.huffingtonpost.com/2011/06/17/olive-oil-stroke-risk_n_878495.html)