Olive oil is a prime component of the Mediterranean Diet. Olive oil is named "the good fat" as it is composed of monounsaturated fats. 

 

The beneficial health effects of olive oil are due to both its high content of monounsaturated fats and its high content of antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels.

 

• High-quality olive oil acts as a strong antioxidant because it contains a large number of polyphenols. The higher the polyphenol value, then the better for you it is. 

• Works as an anti-infiammatory and antitumural. Thanks to the optimal ratio between the essential fatty acids omega3 and omega6

• Protects against type 2 diabetes resulting from the action of polyphenols, substances presents in high quantities in some cultivars such us Caninese
  • Prevents from cardiovascular diseases thanks to monounsaturated fatty acids

  • The role of antioxidant reduces the risk related to neurodegenerative diseases
   

The FDA for the presence of oleic acid has indicated the oil as a medicinal food.
The therapeutic properties of green gold are expressed both through consumption as a condiment in food, but especially in a specific thera- peutic dosage like all medicines.

The FDA recommends a daily dose of two tablespoons of raw oil, cold extracted, with an oleic acid content between 70 and 80% thus ensuring the intake of at least 17.5 grams of oleic acid, 4.5 milligrams of vitamine E and 10 milligrams of polyphenols