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

Gli scienziati hanno scoperto che il basso tasso di decessi per malattie cardiache nella Creta rurale era dovuto all'elevato consumo di olio d'oliva in contrasto con altri paesi i cui residenti consumano oli di semi e grassi animali. Ricerche corrispondenti hanno dimostrato che l'olio d'oliva, grazie al suo contenuto di acido oleico monoinsaturo, controlla il livello di colesterolo nel sangue migliorando il livello della lipoproteina HDL, e di conseguenza il metabolismo di questa sostanza, che è la principale causa di malattie cardiache.

Inoltre, il proprietà organolettiche dell'olio di oliva lo rendono facilmente digeribile dall'organismo e il grasso più adatto all'alimentazione con effetti benefici sullo stomaco.

Lo spagnolo Organizzazione Interprofessionale Olearia 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 Dieta mediterranea 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 olio extravergine d'oliva 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.

Anche in ambito sportivo l'effetto dell'olio d'oliva è importante perché è uno dei migliori grassi che si possano consumare, con la sua azione antinfiammatoria aiuta gli sport di resistenza (ciclismo, jogging, ecc.) così come gli sport di forza.