Residents of Portugal and other southern European countries consume significantly more olive oil than other Europeans and enjoy the lowest rates of cardiovascular diseases. Cancer statistics in these countries are also remarkably favorable. For instance, a typical Portuguese citizen consumes an average of 25 liters of olive oil per year, while the average European consumes only half a liter.

The most remarkable property of olive oil is its antioxidant capacity. One of the most extensively studied antioxidants is vitamin E. Scientific research attributes the preventive effects of olive oil against cardiovascular diseases and cancer to the combined action of vitamin E and polyphenols, which are also potent antioxidants. Antioxidant polyphenols in olive oil shield blood lipids from oxidative damage.

Essential fatty acids like omega-6 and omega-3 are crucial for various vital bodily processes. However, an imbalance in favor of omega-6 is linked to inflammatory diseases. Olive oil, unlike most other oils, is predominantly composed of monounsaturated acids called omega-9. One of the key benefits of olive oil is its ability to combat inflammation in the body.