Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35 % ( HR : 0.65 ; 95 % CI : 0.47 to 0.89 ) and 39 % ( HR : 0.61 ; 95 % CI : 0.44 to 0.85 ) cardiovascular disease risk reduction , respectively , compared to the reference .