Mediterranean Diet

The Mediterranean Diet has been declared as an Intangible Heritage Of Humanity by UNESCO, in 2010.

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In addition, the Mediterranean diet involves a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community.

However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food. It promotes social
interaction, since communal meals are the cornerstone of social customs and festive events.


According to the Harvard Medical School, olive oil is the principal source of fat in the Mediterranean Diet.

Benefits of the Olive Oil

Olive oil is the traditional symbol of the Mediterranean diet, representing the primary source of fat. The health benefits attributed to the consumption of olive oil are specifically related to extra virgin olive oil (EVOO), which is considered a key bioactive food because of its high nutritional quality.

Extra virgin olive oil contains antioxidants and vitamins such as Vitamin K and Vitamin E, which are important for blood vessel health and our immune system. It also has polyphenols that have anti-inflammatory and antioxidant properties.

There is an abundancy of literature that provides insights into the mechanisms underlying the prevention of certain degenarative diseases by extra virgin olive oil, as below:

Type 2 Diabetes

Increased consumption of extra-virgin olive oil by 10 gr is associated with a 9% reduced risk of T2D.



Alzheimer Disease

The consumption of olive oil prevents from Alzheimer Disease.

Pregnancy and Gestational Age

Increased consumption of extra-virgin olive oil by 10 gr shrinks the gestational age of infants by 41% contributing to the decline of perinatial morbidity and mortality.



Coronary Heart Disease

Increased consumption of extra-virgin olive oil by 10 gr is associated with a lower CHD mortality by 25 % among women and 19 % among men.

Cardiovascular Disease and Mortality

Increased consumption of extra-virgin olive oil by 10 gr diminishes the risk of cardiovascular disease and mortality risk by 10% and 7%, respectively.




The consumption of olive oil has been shown to improve bone health.

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