Olive oil and health

Olive oil from a health perspective

Olive oil has long been regarded as an important part of a healthy diet, not least through its central role in the Mediterranean diet. But there's a difference between general health trends and what has actually been scientifically assessed and approved.

Here we focus on what has support within the EU regulatory framework.

What the EU has approved

The European Food Safety Authority (EFSA) has assessed that the polyphenols in olive oil contribute to protecting blood lipids from oxidative stress. This is one of relatively few approved links between a specific food and a physiological effect within the EU.

The approval applies to olive oils containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil. The effect requires a daily intake of approximately 20 g, which equates to about one and a half tablespoons.

It's important to note that the approval specifically concerns olive oil polyphenols, not olive oil as such. This means the oil needs to have a sufficiently high polyphenol content for it to be relevant.

What this means in practice

Most olive oils in retail have polyphenol levels that fall below the level EFSA's assessment refers to. That doesn't make them poor oils, but it does mean the specific link to blood lipids isn't necessarily applicable.

For those who want an olive oil where the polyphenol content is high enough for EFSA's assessment to be relevant, an oil with a verifiably high level is needed, ideally measured by the HPLC method.

Our olive oil has a measured polyphenol content of around 900 mg/L, well above the level EFSA's assessment is based on.

A nuanced picture

There are many unsubstantiated claims about olive oil and health in social media and marketing. Not everything is accurate, and much lacks scientific support.

We choose to stick to what has been assessed and approved. EFSA's assessment on polyphenols and blood lipids is concrete, specific and verifiable. That goes a long way.