Extra virgin olive oil is considered one of the fundamental food of the so called “mediterranean diet”. The presence of polyunsaturated fatty acids in the oil, reduces the concentrations of LDL (bad cholesterol) in blood without reducing the levels of HDL (good cholesterol). Scientific data has demonstrated that the use of extra virgin olive oil reduces the consumption of saturated animal fats (atherogenic) to the minimum by replacing them with other types of fats (monounsaturates). These do not promote atherosclerosis but do help to control weight, thus helping to fight obesity and its consequences. Besides, a diet rich of extra virgin olive oil has the effect to protect people against coronary heart disease, hypertension, thrombosis, carcinomas, diabetes, rheumatoid arthritis.
In detail, field research have demonstrated that the benefits from olive oil consumption for the human organism are many:

- Reduces the level of LDL cholesterol
- Reduces the blockage of arteries
- Reduces the blood pressure of arteries
- Reduces the level of blood sugar
- Increases the secretion of bile
- Increases the absorption of Vitamins A, D, E
- Facilitates the absorption of other vitamins
- Prevents arteriosclerosis
- Prevents myocardium heart attack