The nutritional, dietary and organic value that olive oil has for the human organism is exceptionally high, and it is precisely for this reason that it is included in the list of top 10 beneficial types of food.

Recent scientific research has proved that the Mediterranean diet, which primarily includes the consumption of olive oil, is more healthy, and may be responsible for greater longevity and for the prevention of many diseases.

The therapeutic and health benefits of olive oil, of course, were first mentioned by Hippocrates, the father of Medicine. According to historical record, the oil was used for centuries to preserve the elasticity of the skin, to treat abrasions, for massaging and to soothe pain caused by burns.

The greatest good in all of life is the healing power of the olive fruit.



 Olive oil… a natural juice!

Without exaggeration, olive oil is an elixir of health and longevity. In particular, the olive oil contains fatty acids, which can be divided into the following categories:

Monounsaturated fatty acids, polyunsaturated fatty acids, and saturated fatty acids.

Of course, the basic component of olive oil is oleic acid, which belongs to the category of monounsaturated fatty acids. However, apart for fatty substances, olive oil contains vitamins and pro-vitamins A and E, minerals, selenium, as well as rich antioxidant substances, which protect the cells from oxidant stress, active oxygen and free radicals.

In short, olive oil is considered to be one of the most important allies to our health, with innumerable benefits.

In more detail, the consumption of olive oil has proven to: decrease harmful cholesterol (LDL) in the blood, with the reduction of cardiac diseases as a result.

Also, because it is rich in monounsaturated fatty acids, it strengthens good cholesterol, which assists the smooth operation of arteries and prevents the creation of thromboses.

According to a recent scientific experiment, people who consumed roughly two spoonfuls of olive oil daily for one week, presented lower levels of bad cholesterol and high levels of antioxydant elements, which prevent coronary disease.

  • Decrease arterial pressure, and help in the treatment of hypertension. This is due to the fact that olive oil is rich in polyphenol and antioxidant elements that help the arteries to expand, so that pressure is decreased.
  • Contribute to the proper brain function, as well as to healthy bones particularly in small children, as it assists in the absorption of calcium.
  • Because of its high vitamin E content, it helps in the effects of ageing, and can be essential for the elderly.
  • Be a "balm" for the stomach, as it strengthens the digestive system and decreases the risk of formation of stomach ulcers and gastritis. Furthermore, it has laxative (purgative) attributes and helps in the better function of the intestine.
  • Because of its vitamin E effects, it can protect the human organism from exposure to UVA/UVB sun rays, can ease pain from insect bites, and decrease gastric liquids.
  • It is a valuable and important supplement to breast milk; because of the acids it contains, it can help in the proper development of newborns.
  • Because of the antioxidant elements, vitamins and polyphenol it contains, it can help to prevent liver disorders, sclerosis and various inflammations.
  • According to recent scientific research, it contributes to the prevention of cancer of the skin, because it contains nutritious components, (such as squalene), which are carried through and absorbed by the skin. Furthermore, it assists in the prevention of intestinal cancer, breast cancer, and prostate cancer, and generally, because of its oleic acid, it protects the cells and DNA from any alterations which may lead to cancer.
  • Finally, it helps the metabolism to function well and it is essential for those who suffer from diabetes, because it counterbalances saccharin. 


A teaspoon of olive oil has only 40 calories and it helps in the absorption of fat burning vitamins, such as vitamin A, D, E and K.