The Nutritional Benefits of Extra Virgin Olive Oil (EVOO)

The importance of the Mediterranean diet — and, in particular, the nutritional benefits of Extra Virgin Olive Oil — is internationally recognized. Several researchers have confirmed that Extra Virgin Olive Oil is the primary source of fat in the Mediterranean diet. It has also been confirmed to have positive effects on nutrition. Olive Oil is the foundation of the Mediterranean diet, an essential nutritional product for the population with the highest life expectancy in the world.

Where do the nutritional benefits of Extra Virgin Olive Oil come from?

EVOO is not made up solely of fatty acids such as oleic acid — it also contains many minor compounds, including:

• hydrocarbons
• tocopherols
• alkanols
• flavonoids
• anthocyanins
• sterols
• phenols, etc.

These minor compounds give Extra Virgin Olive Oil an added nutritional value. They are antioxidant compounds, meaning that when we consume them, our body is protected against oxidation.

The golden compound

The "golden" compound found in olive oil is called oleocanthal (also known as oleocanthal). Oleocanthal is a phenol found in abundance in EVOO, ranging between 284 and 711 mg/kg. It is now known that oleocanthal is the only phenolic compound responsible for the peppery sensation that some olive oils leave in the throat after consumption. Author: Hristofor Miho