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Extra virgin olive oil has been the subject of numerous studies by many scientists who have concluded that it is a key product for human health and well-being.

Study of seven countries. Dr. Kees’s seven-country study, begun in the late 1950s, brought attention to the Cretan diet and highlighted the importance of qualitative and quantitative differentiation in the consumption of different foods.

Olive oil, a food product that, due to its composition and the amount consumed daily, had a significant impact on the health of the population, where, compared to other countries, there were low rates of mortality, cardiovascular disease and cancer. Its high content of unsaturated fatty acids and low content of saturated and polyunsaturated fat, combined with its high content of vitamin E and other antioxidants, make it an excellent medicine for the treatment and prevention of many diseases. That is why in recent years it has been characterized as functional nutrition.

A diet rich in extra virgin olive oil and about 30 grams of nuts per day has been shown to reduce the risk of heart attack and cardiovascular problems by 30% in high-risk groups. The positive effects of the Mediterranean diet were so impressive that studies were terminated prematurely as it was considered immoral not to allow all participants to benefit from a healthier diet. The researchers also followed 7,447 people in Spain for over 5 years.

The enormous benefits of the Mediterranean diet have surprised even researchers. Studies have shown that a Mediterranean diet high in olive oil (4 tablespoons per day) and nuts (30 grams or 1 ounce per day) has a similar effect to statins, drugs used to lower cholesterol levels and which reduce the risk of cardiovascular disease by 25-30%.

Its high content of unsaturated fatty acids and low content of saturated and polyunsaturated fat, combined with its high content of vitamin E and other antioxidants, make it an excellent medicine for the treatment and prevention of many diseases. That is why in recent years it has been called “functional nutrition”.