Oilve Oil like other oils and fats is practically zero carb. It is carbs that we want to reduce because all carbs are converted to glucose during digestion (some even in the mouth while chewing). The 'sugar' in our bloodstream is mainly glucose from our food, both from the sugars (natural as well as added) plus the carbs we eat.
Why did you think Olive Oil might be bad for a Type 2 diabetic? I eat some at least 5 time per week as a dressing on my salads.
Here is the blog post written by a forum member, which got me on my path to remission (nearly 4yrs in remission now :
There’s a few things you should know. 1. Practically all carbs turn to glucose once ingested , so not just straight sugars, but starches...
josekalsbeek.blogspot.com