Yes but ...

... surely the point is that olive oil in its natural virgin state does contain plenty of antioxidants. So you *don't* need to eat it with veggies. The fact that the "study" hints at olive oil being defficient in antioxidants shows that a highly refined oil was used. Scientists prefer doing tests on highly refined (standardised) foodstuffs, rather than the natural highly variable alternatives, at least if they are bad scientists.

Quoting from p255 of Udo Erasmus (Fats that heal, Fats that kill):

"The minor components in virgin (unrefined) olive oil have major health benefits. They constitute only about 2% of the total, and most of them are removed when virgin olive oil is degummed, refined, bleached, and deoderized."

These minor components include: Beta carotene (Vit A), tocopherols (Vit E), Chlorophyll, phytosterols etc. all of which are removed in the refining process and all of which are powerful antioxidants.