Hippocrates and other ancient physicians used olive oil to treat diseases. Modern scientific research has now proven these beneficial properties.

Les scientifiques ont découvert que le faible taux de décès par maladie cardiaque dans la Crète rurale était dû à la forte consommation d'huile d'olive contrairement à d'autres pays dont les résidents consomment des huiles de graines et des graisses animales. Des recherches correspondantes ont prouvé que l'huile d'olive, en raison de sa teneur en acide oléique monoinsaturé, contrôle le niveau de cholestérol dans le sang en améliorant le niveau de lipoprotéine HDL, et par conséquent le métabolisme de cette substance, qui est la principale cause de maladies cardiaques.

De plus, le propriétés organoleptiques de l'huile d'olive rendre facilement digestible par le corps et la graisse la plus appropriée pour manger avec des effets bénéfiques sur l'estomac.

L'Espagnol Organisation Interprofessionnelle de l'Huile d'Olive supports experts and researchers in order to highlight the health-protective effect of olive oil on the human body. Spanish researchers, among them doctors, are seeking to make olive oil more known to the general public, as many people are not aware of the beneficial effects of olive oil. Through the campaign “For a Lifetime”, they differentiate the quality categories of olive oil, promote its uses in cooking and nutrition in general and want to convey to the Spanish population the advantages that they will have by following a Diète méditerranéenne in which olive oil will be the main source of fats.

As they argue, a small percentage of people follow the Mediterranean Diet, so it is considered necessary to spread the scientific evidence that exists about the benefits of olive oil and how people with cardiovascular problems can be helped by its use. Specifically, from the CORDIOPREV study (2022) it appears that cardiovascular patients who follow a Mediterranean Diet rich in huile d'olive extra vierge have up to 30% less chance of their disease recurring compared to those who follow a healthy diet but low in “good” fats.

Olive oil is characterized as a “dietary jewel”, which lowers blood pressure, helps prevent diabetes, increases good cholesterol and lowers bad cholesterol, conditions that are closely related to the prevention of cardiovascular diseases. In addition, it has an antioxidant and anti-inflammatory effect, which mitigates chronic diseases such as neurodegenerative diseases, as well as cancer.

Même dans le sport, l'effet de l'huile d'olive est important car c'est l'une des meilleures graisses que l'on puisse consommer, son action anti-inflammatoire aidant les sports d'endurance (vélo, jogging, etc.) ainsi que les sports de force.