Todd Moody wrote about olive oil and n-3 fatsetc. in his
post of  May 13...

    In the Omega Plan at page 42, Dr. Simopoulos writes that
olive oil contains "generous amounts of monosaturated fatty
acids.  Olive oil has other virtues as well.  It is rich in
antioxidantsand a substance called 'squalene' that has
antiinflammatory properties, slows blood clot formation, and
lowers cholesterol.  Most importantly, eating  olive oil
increases the amount of omega3 fatty acids taken up by the
cells...."  She also discusses, in that section of the
book,  the resulting eicosanoids which are converted from
omega-6 and omega-3 fatty acids and their opposite effects
relative to inflammatory diseases.
    According to this, while olive oil is not per se high in
n-3 fatty acid,  it is invoved in cellular uptake of n-3's;
I would like to hear more about this if anyone else on the
list can add to the basis for the benefits of olive oil and
other dietary souces that would have the same benefit.  I
recall that purslane is said to be heavy in n-3's.  Rick