Almost 50% of deaths are attributed to inflammatory related diseases such as heart disease, strokes, cancer, diabetes, and kidney disease. Dietitians have identified a whole foods, plant-based (WFPB) diet as effective in reducing inflammation and overall positively affecting the cardiovascular system. However, cardiologists have recently discovered the benefits of the Mediterranean diet, a further specialized version of the whole foods, plant-based diet. The Mediterranean diet is unique when compared to the WFPB diet as it contains high amounts of extra virgin olive oil (EVOO.) EVOO has received recent attention for its potential to reduce inflammation. However, the quantity of EVOO to trigger the maximum positive effect is unknown. Thus, the goal of this study is to assess the effect of varying levels of EVOO on inflammation and cardiovascular health in patients. Specifically, patients will participate in a nine-week dual-cohort, crossover study consisting of two four-week diet intervention periods. During the intervention periods, patients will adhere to a WFPB diet and ~1 tbsp or 3 tbsp of EVOO depending on their cohort. Through anthropometric measures assessing both biometric and physical parameters, the study will seek to better understand EVOO’s effect on inflammation and determine if 3 tbsp of EVOO is optimal to improve cardiovascular health.