According to the US Food and Drug Administration, consumption of monounsaturated fat from olive oil has a valid link to a decrease in the risk of coronary heart disease (CHD).
Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product [Name of food] contains [x] grams of olive oil.”
FDA Allows Qualified Health Claim to Decrease Risk of Coronary Heart Disease (Nov 1, 2004)