Extra-virgin olive oil has so many properties that we’re still discovering new ones every day!

First of all, it is rich in antioxidants such as vitamins A and E, and minerals such as iron, calcium, magnesium and potassium. Keep it in a cool place, away from sunlight, and it will retain its properties for at least 2 years. More than a simple dressing, it is really a medicine in food form, but if we want to benefit from it, we should consume at least 20-30 grams a day, preferably uncooked. Olive oil is also loaded with polyphenols – antioxidant molecules that fight free radicals and can lower the level of LDL (the “bad” cholesterol) in the blood, allowing the blood to flow more freely and therefore preventing clogging of the arteries whole also reducing the risk of heart disease and heart attack. Polyphenols have a preventative action in relation to breast cancer, and containsbeta-sitosterol to help prevent stomach, colon and prostate cancers, as well as squalene, which combats skin, colon and breast cancers.

Let’s explore the properties of extra-virgin olive oil in more detail!


  • Ancel Keys, The Mediterranean Diet
  • The American Journal of Clinical Nutrition (1995, vol. 61).
  • Prof. Viola, President of the Nutritional and Medical section of the Italian Academy of the Olive Tree and Olive Oil, Prof. Marzilli, Professor of Internal Cardiovascular Medicine and Geriatric Medicine at the University of Siena.
  • “Circulation”, international medical journal
  • Nutrition and Metabolism