Olive oil has been a hot topic among runners over the past two weeks, thanks to Brigham Young University (BYU). At the NCAA Cross-Country Championships on Nov. 23, BYU athletes coated their arms and legs with olive oil before toeing the line–and both the men’s and women’s teams won the team titles. Could this kitchen staple dethrone petroleum jelly as the go-to for cold-weather insulation?
Temperatures at the Thomas Zimmer Championship Course in Verona, Wisc., dropped to 3 C on race day, with flurries the day before. Conditions like these make it tricky for runners to balance warmth with comfort. Extra layers can feel restrictive and cause overheating, so applying a skin barrier like petroleum jelly (or, apparently, olive oil) has proven to be another workable solution.
Petroleum jelly: the traditional way
Petroleum jelly, such as Vaseline, creates a protective layer that shields skin from the wind and cold and reduces the risk of frostbite. The balm is affordable–you can get your hands on a 375 g tub for less than $5 at your local drugstore. Its thick, waxy, (nearly) odourless texture allows the dense layer of protection to stay put, providing a durable barrier that won’t absorb into your skin.
Olive oil: BYU’s secret weapon?
BYU men’s coach Ed Eyestone told the New York Times that he coated himself in olive oil when he won the NCAA title in 1985. Now, he and women’s coach Diljeet Taylor passed the trick along to the their athletes.
But olive oil has its drawbacks. A 500-mL bottle of olive oil can cost $10 or more, and its runny texture has a knack for getting everywhere. It provides a thinner and less insulating barrier than its petroleum jelly rival. While easier to apply in colder temperatures, your skin begins to absorb the oil within 20 minutes, making it less effective for longer races–not to mention, you’ll cross the finish line smelling like a frying pan.
While olive oil’s new race-day purpose is intriguing, before you jump on that trend, consider the cost-effective and reliable petroleum jelly.
