Olive oil consumption lowers blood pressure — the evidence spans from the PREDIMED trial (the highest-Quality RCT showing significant blood pressure reduction in the olive oil supplemented Mediterranean diet group) to multiple meta-analyses of controlled trials and Mediterranean cohort studies. For a complete overview, see our Olive Oil Health Benefits guide.The mechanism is multi-factorial: the MUFA content improves endothelial function and reduces peripheral vascular resistance; the polyphenols reduce arterial inflammation and oxidative stress; and the anti-inflammatory effect addresses the chronic inflammation that drives hypertension. The magnitude of the effect is clinically meaningful — the PREDIMED data showed a 4-5 mmHg reduction in systolic blood pressure and 2-3 mmHg in diastolic in the olive oil group, which translates to approximately 20% reduction in stroke risk and 15% reduction in coronary heart disease risk.3 4
This guide covers the blood pressure evidence for olive oil — the mechanisms, the effective doses, and how to use olive oil specifically for blood pressure management.
The Evidence: PREDIMED and Beyond
The blood pressure evidence for olive oil:4
PREDIMED trial: The Prevencion con Dieta Mediterranea (PREDIMED) trial enrolled 7,447 men and women at high cardiovascular risk and showed that Mediterranean diet supplemented with approximately 50ml/day of EVOO produced significant reductions in both systolic and diastolic blood pressure compared to the low-fat control diet. The effect was evident within 3 months and sustained throughout the 5-year trial. This is the highest-quality evidence available for dietary blood pressure intervention.
Meta-analyses of controlled trials: Multiple meta-analyses of RCTs comparing high-olive-oil diets to low-fat or Western diets consistently show 3-5 mmHg reduction in systolic BP with olive oil supplementation. The effect is dose-dependent — higher olive oil intake produces larger reductions.
Mediterranean cohort data: Mediterranean populations with high olive oil consumption show consistently lower average blood pressure than Northern European and American populations of similar age. The EPIC and other cohort studies confirm this association independent of overall dietary pattern.
Mechanism — endothelial function: The primary mechanism for olive oil's blood pressure effect is improved endothelial function (the cells lining blood vessels). The polyphenols in EVOO, particularly hydroxytyrosol, increase nitric oxide (NO) bioavailability — NO is the signaling molecule that causes blood vessels to relax and dilate. Reduced NO bioavailability is a primary driver of hypertension.
The Mechanisms in Detail
The biological pathways by which olive oil lowers blood pressure:3 4
Nitric oxide bioavailability: Olive oil polyphenols, particularly hydroxytyrosol and oleuropein, increase the activity of endothelial nitric oxide synthase (eNOS) — the enzyme that produces NO. More NO means better vasodilation (blood vessel relaxation) and lower blood pressure. The polyphenols also reduce the oxidative stress that destroys NO before it can act.
Anti-inflammatory effect on vasculature: Chronic arterial inflammation drives the vascular dysfunction that underlies hypertension. The NF-kB inhibiting effect of olive oil polyphenols reduces the inflammatory signaling in arterial endothelial cells, reducing stiffness and improving compliance (the ability of arteries to expand and contract with each heartbeat).
Reduced arterial stiffness: Arterial stiffness is a primary driver of systolic hypertension (the elevation of the top blood pressure number). Olive oil polyphenols reduce the cross-linking of collagen fibers in arterial walls that causes stiffening, keeping arteries more elastic.
ACE inhibition (natural): Some polyphenols in EVOO have a mild ACE (angiotensin-converting enzyme) inhibiting effect — this is the same mechanism as some blood pressure medications. The effect is mild compared to pharmaceuticals but is present in the polyphenol complex and contributes to the overall blood pressure reduction.
How Much Olive Oil for Blood Pressure?
The evidence-based dose for blood pressure reduction:3 4
PREDIMED dose: 3–4 tablespoons (50ml) per day as part of the Mediterranean diet. This is the dose that produced the significant blood pressure reductions observed in the PREDIMED trial.
Meta-analysis dose range: Meta-analyses covering multiple trials show blood pressure reductions with olive oil doses ranging from 20ml to 60ml per day. The effect is dose-dependent within this range — more olive oil produces larger reductions.
Minimum effective dose: The EFSA minimum of 1–2 tablespoons per day of high-polyphenol oil would be expected to produce measurable but smaller blood pressure benefit. For significant effect, use the PREDIMED-equivalent dose.
Consistency matters: The blood pressure lowering effect of olive oil requires sustained daily intake. The effect is cumulative — consistent daily use over months produces the full effect, not occasional high-dose use.
Olive Oil vs Other Dietary Approaches for Blood Pressure
The comparison:4
| Dietary Intervention | Systolic BP Reduction | Mechanism |
|---|---|---|
| Mediterranean + EVOO (PREDIMED) | 4-5 mmHg | MUFA + polyphenols + anti-inflammatory |
| DASH diet | 5-8 mmHg | Sodium reduction + minerals + fiber |
| Low sodium diet alone | 2-4 mmHg | Sodium reduction |
| Olive oil alone (meta-analysis) | 3-5 mmHg | MUFA + polyphenols |
The Mediterranean diet with olive oil is competitive with the DASH diet (the gold-standard dietary approach to blood pressure) for blood pressure reduction, and the two approaches are complementary. The DASH diet focuses primarily on sodium reduction and mineral intake (potassium, magnesium, calcium); the Mediterranean diet with olive oil adds the polyphenol-mediated endothelial function and anti-inflammatory mechanisms that address additional pathways in hypertension.
Important Considerations
The realistic context for olive oil and blood pressure:4
Olive oil is not a substitute for medication: For people with stage 1 or stage 2 hypertension (BP above 140/90 mmHg), olive oil is a supportive dietary measure, not a replacement for medication. The effect is real and meaningful, but it is not sufficient as a sole intervention at that severity level.
It works as part of the Mediterranean pattern: Olive oil's blood pressure benefit is maximized within the full Mediterranean dietary pattern — high vegetables, legumes, fish, whole grains, nuts, and olive oil as the primary fat. Isolating olive oil alone without the overall dietary pattern produces smaller effects.
Hypertension is multifactorial: Blood pressure is driven by sodium intake, weight, alcohol consumption, physical activity level, stress, and genetics alongside diet. Olive oil addresses the dietary component and the endothelial/inflammatory component, but must be part of a comprehensive approach.
Frequently Asked Questions
Does olive oil lower blood pressure?
Yes — olive oil consumption lowers blood pressure through multiple evidence-based mechanisms. The PREDIMED randomized controlled trial showed a 4-5 mmHg reduction in systolic blood pressure and 2-3 mmHg in diastolic when approximately 50ml/day of EVOO was added to the Mediterranean diet. Meta-analyses of controlled trials consistently show 3-5 mmHg reduction with high-olive-oil diets. The mechanisms are: (1) improved endothelial function through increased nitric oxide bioavailability (polyphenols in EVOO increase eNOS activity); (2) reduced arterial inflammation through NF-kB inhibition; (3) reduced arterial stiffness through anti-inflammatory and anti-glycation effects; (4) mild natural ACE inhibition by polyphenols. The effect is dose-dependent and cumulative with consistent daily intake. For stage 1 hypertension, olive oil as part of Mediterranean diet may be sufficient; for stage 2 or higher, it is a supportive measure alongside medication.3 4
How much olive oil per day for blood pressure?
The evidence-based dose for blood pressure reduction is the PREDIMED amount: 3–4 tablespoons (50ml) per day of high-polyphenol EVOO as part of the Mediterranean dietary pattern. This dose produced the significant blood pressure reductions in the PREDIMED trial and is consistent with the meta-analysis data showing dose-dependent blood pressure reduction with olive oil intake. The minimum for any measurable effect is 1–2 tablespoons per day of oil with at least 250mg/kg polyphenol content, but the higher dose produces substantially greater benefit. Consistency is essential — the effect is cumulative and requires sustained daily intake, not occasional use.3 4
How does olive oil compare to blood pressure medication?
Olive oil is not a replacement for blood pressure medication — it is a dietary support measure. The magnitude of olive oil's blood pressure effect (3-5 mmHg systolic reduction) is smaller than that of standard blood pressure medications (which produce 10-20 mmHg reduction depending on class and dose). However, olive oil addresses the underlying endothelial dysfunction and arterial inflammation that medications do not, making it a complementary intervention rather than a competitor. The combination of blood pressure medication (if prescribed) plus Mediterranean diet with olive oil is more effective than medication alone because it addresses additional mechanisms. Never discontinue blood pressure medication without medical guidance, even if you adopt a Mediterranean diet with olive oil. Discuss with your physician whether the dietary approach can be part of your management plan alongside or instead of medication as your numbers improve.4
Is extra virgin olive oil better than refined olive oil for blood pressure?
Yes — EVOO is significantly better than refined olive oil for blood pressure because only EVOO retains the polyphenols that drive the primary blood pressure mechanisms (endothelial function improvement through NO bioavailability, arterial inflammation reduction, ACE inhibition). Refined olive oil has the MUFA content (which provides some benefit through the MUFA replacement effect — replacing saturated fat with MUFA reduces BP by approximately 2-3 mmHg independently), but none of the polyphenol-mediated mechanisms. EVOO provides the full package — MUFA replacement benefit plus polyphenol-mediated endothelial and anti-inflammatory benefit. The difference in blood pressure reduction between refined and extra virgin may be 1-2 mmHg for the MUFA effect alone versus 4-5 mmHg for the combined effect. Always use EVOO for blood pressure management.3 4
Endothelial Function and Nitric Oxide
The endothelium — the single-cell layer lining all blood vessels — is the primary regulator of blood pressure through its production of nitric oxide (NO). NO is synthesized by endothelial nitric oxide synthase (eNOS) in response to mechanical shear stress (the friction of blood flow against the vessel wall) and chemical signals. When NO is released, it diffuses to the underlying vascular smooth muscle cells, causing them to relax — which dilates the blood vessel, reduces resistance, and lowers blood pressure.
In hypertension and atherosclerosis, the endothelium is damaged by oxidative stress, inflammatory cytokines, and advanced glycation end products (AGEs). This damage reduces eNOS activity and increases the production of superoxide (a reactive oxygen species that reacts with and inactivates NO, destroying it before it can signal vasodilation). The result is reduced NO bioavailability, increased vascular tone, and elevated blood pressure.
Hydroxytyrosol and other EVOO polyphenols restore NO bioavailability through two mechanisms: (1) reducing oxidative stress in the endothelium by scavenging free radicals before they can react with NO; and (2) upregulating eNOS expression and activity through the activation of AMPK (AMP-activated protein kinase), a cellular energy sensor that, when activated, promotes eNOS activity and NO production. Studies using flow-mediated dilation (FMD) — the gold-standard clinical measure of endothelial function — show that 4–6 weeks of high-EVOO Mediterranean diet consumption significantly improves FMD scores in people with impaired endothelial function.^12
Arterial Stiffness and Vascular Aging
Arterial stiffness — the reduced elasticity of large arteries as they age — is both a consequence of hypertension and a contributor to it. Stiff arteries cannot expand and contract efficiently with each heartbeat, causing the systolic pressure wave to travel faster and with greater force, elevating systolic blood pressure and increasing the load on the heart. Arterial stiffness is driven by the same processes that drive atherosclerosis: chronic inflammation, advanced glycation end products (AGEs), and oxidative stress damage the elastic fibers in the arterial wall and promote the deposition of collagen.
EVOO polyphenols reduce arterial stiffness through their anti-inflammatory and anti-glycation effects. Hydroxytyrosol inhibits the formation of AGEs (advanced glycation end products) by reducing the formation of reactive carbonyl species that are intermediates in AGE formation. Reduced AGE deposition means less collagen cross-linking in the arterial wall, preserving elasticity. Additionally, by reducing systemic inflammation, EVOO polyphenols reduce the chronic inflammatory signaling that drives the vascular smooth muscle cell proliferation and extracellular matrix deposition that characterize arterial stiffening.
Studies measuring arterial stiffness using pulse wave velocity (PWV) — the gold-standard clinical measure — consistently find that Mediterranean diet + EVOO intervention reduces PWV scores compared to control diets, indicating improved arterial elasticity. The effect is most pronounced in older adults with existing arterial stiffening.^13
ACE Inhibition and the Renin-Angiotensin System
The renin-angiotensin-aldosterone system (RAAS) is the primary hormonal regulator of blood pressure. When blood pressure drops, the kidneys release renin, which triggers a cascade that produces angiotensin II — a potent vasoconstrictor that narrows blood vessels and raises blood pressure. ACE (angiotensin-converting enzyme) is the enzyme that produces angiotensin II. ACE inhibitor drugs (lisinopril, enalapril, etc.) are among the most widely prescribed hypertension medications because they block this vasoconstriction cascade.
Several polyphenols in EVOO — including oleocanthal and specific flavonoids — have demonstrated ACE-inhibitory activity in vitro, with inhibitory concentrations in the range achievable through dietary EVOO consumption. A 2021 study in Molecules found that daily consumption of 40ml of high-phenolic EVOO for 8 weeks significantly reduced serum ACE activity and lowered blood pressure in a group of prehypertensive adults. This is not a replacement for pharmacological ACE inhibitors in people with clinically elevated blood pressure, but it suggests that the polyphenol fraction of EVOO contributes to its blood-pressure-lowering effect through an additional mechanism beyond the endothelial and anti-inflammatory effects.^14
The PREDIMED Evidence
The PREDIMED trial provides the definitive evidence for EVOO's blood-pressure-lowering effect in the context of a Mediterranean diet. In the main PREDIMED analysis, participants in the Mediterranean diet + EVOO group showed an average reduction of 2–4 mmHg in systolic blood pressure compared to the control diet group after 5 years of follow-up. While this may seem modest, at a population level, every 2 mmHg reduction in systolic blood pressure is associated with approximately 10% lower stroke risk and 6–7% lower coronary heart disease risk.
Importantly, the blood pressure effect in PREDIMED was observed alongside other cardiovascular risk factor improvements (lipid profile, inflammatory markers, insulin sensitivity), indicating that the Mediterranean diet + EVOO intervention addresses hypertension as part of a broader metabolic improvement rather than as an isolated effect. The PREDIMED-Plus follow-up study (focused specifically on metabolic syndrome) confirmed these findings with more precise blood pressure measurements and demonstrated that the blood pressure reduction was sustained over 3+ years of dietary adherence.^14
Practical Recommendations for Blood Pressure
For blood pressure management, the Mediterranean diet with 2–3 tablespoons of EVOO daily is the evidence-supported dietary approach. Key components:
Replace all other cooking fats with EVOO — this is the single most impactful change for most people. Substituting EVOO for butter, refined vegetable oils, or other cooking fats improves the fatty acid profile of the entire diet and maximizes polyphenol intake.
Use EVOO in salad dressings — combining EVOO with vegetables increases the absorption of fat-soluble nutrients and provides the polyphenol dose with each meal rather than concentrated in one meal.
Reduce sodium intake — dietary sodium reduction is additive to the EVOO effect. The combination of Mediterranean diet + EVOO + reduced sodium is more effective than any single intervention.
Increase potassium-rich foods — vegetables, legumes, and fruits provide potassium, which helps counter sodium's blood-pressure-raising effect and supports healthy endothelial function.
Maintain consistent long-term intake — the blood pressure effects of Mediterranean diet + EVOO develop over weeks to months of consistent dietary adherence. They are not acute effects.^13
Olive Oil and Blood Pressure: What the Research Shows
Olive oil consumption lowers blood pressure — the evidence spans from the PREDIMED trial (the highest-Quality RCT showing significant blood pressure reduction in the olive oil supplemented Mediterranean diet group) to multiple meta-analyses of controlled trials and Mediterranean cohort studies. For a complete overview, see our Olive Oil Health Benefits guide.The mechanism is multi-factorial: the MUFA content improves endothelial function and reduces peripheral vascular resistance; the polyphenols reduce arterial inflammation and oxidative stress; and the anti-inflammatory effect addresses the chronic inflammation that drives hypertension. The magnitude of the effect is clinically meaningful — the PREDIMED data showed a 4-5 mmHg reduction in systolic blood pressure and 2-3 mmHg in diastolic in the olive oil group, which translates to approximately 20% reduction in stroke risk and 15% reduction in coronary heart disease risk.3 4
This guide covers the blood pressure evidence for olive oil — the mechanisms, the effective doses, and how to use olive oil specifically for blood pressure management.
The Evidence: PREDIMED and Beyond
The blood pressure evidence for olive oil:4
PREDIMED trial: The Prevencion con Dieta Mediterranea (PREDIMED) trial enrolled 7,447 men and women at high cardiovascular risk and showed that Mediterranean diet supplemented with approximately 50ml/day of EVOO produced significant reductions in both systolic and diastolic blood pressure compared to the low-fat control diet. The effect was evident within 3 months and sustained throughout the 5-year trial. This is the highest-quality evidence available for dietary blood pressure intervention.
Meta-analyses of controlled trials: Multiple meta-analyses of RCTs comparing high-olive-oil diets to low-fat or Western diets consistently show 3-5 mmHg reduction in systolic BP with olive oil supplementation. The effect is dose-dependent — higher olive oil intake produces larger reductions.
Mediterranean cohort data: Mediterranean populations with high olive oil consumption show consistently lower average blood pressure than Northern European and American populations of similar age. The EPIC and other cohort studies confirm this association independent of overall dietary pattern.
Mechanism — endothelial function: The primary mechanism for olive oil's blood pressure effect is improved endothelial function (the cells lining blood vessels). The polyphenols in EVOO, particularly hydroxytyrosol, increase nitric oxide (NO) bioavailability — NO is the signaling molecule that causes blood vessels to relax and dilate. Reduced NO bioavailability is a primary driver of hypertension.
The Mechanisms in Detail
The biological pathways by which olive oil lowers blood pressure:3 4
Nitric oxide bioavailability: Olive oil polyphenols, particularly hydroxytyrosol and oleuropein, increase the activity of endothelial nitric oxide synthase (eNOS) — the enzyme that produces NO. More NO means better vasodilation (blood vessel relaxation) and lower blood pressure. The polyphenols also reduce the oxidative stress that destroys NO before it can act.
Anti-inflammatory effect on vasculature: Chronic arterial inflammation drives the vascular dysfunction that underlies hypertension. The NF-kB inhibiting effect of olive oil polyphenols reduces the inflammatory signaling in arterial endothelial cells, reducing stiffness and improving compliance (the ability of arteries to expand and contract with each heartbeat).
Reduced arterial stiffness: Arterial stiffness is a primary driver of systolic hypertension (the elevation of the top blood pressure number). Olive oil polyphenols reduce the cross-linking of collagen fibers in arterial walls that causes stiffening, keeping arteries more elastic.
ACE inhibition (natural): Some polyphenols in EVOO have a mild ACE (angiotensin-converting enzyme) inhibiting effect — this is the same mechanism as some blood pressure medications. The effect is mild compared to pharmaceuticals but is present in the polyphenol complex and contributes to the overall blood pressure reduction.
How Much Olive Oil for Blood Pressure?
The evidence-based dose for blood pressure reduction:3 4
PREDIMED dose: 3–4 tablespoons (50ml) per day as part of the Mediterranean diet. This is the dose that produced the significant blood pressure reductions observed in the PREDIMED trial.
Meta-analysis dose range: Meta-analyses covering multiple trials show blood pressure reductions with olive oil doses ranging from 20ml to 60ml per day. The effect is dose-dependent within this range — more olive oil produces larger reductions.
Minimum effective dose: The EFSA minimum of 1–2 tablespoons per day of high-polyphenol oil would be expected to produce measurable but smaller blood pressure benefit. For significant effect, use the PREDIMED-equivalent dose.
Consistency matters: The blood pressure lowering effect of olive oil requires sustained daily intake. The effect is cumulative — consistent daily use over months produces the full effect, not occasional high-dose use.
Olive Oil vs Other Dietary Approaches for Blood Pressure
The comparison:4
| Dietary Intervention | Systolic BP Reduction | Mechanism |
|---|---|---|
| Mediterranean + EVOO (PREDIMED) | 4-5 mmHg | MUFA + polyphenols + anti-inflammatory |
| DASH diet | 5-8 mmHg | Sodium reduction + minerals + fiber |
| Low sodium diet alone | 2-4 mmHg | Sodium reduction |
| Olive oil alone (meta-analysis) | 3-5 mmHg | MUFA + polyphenols |
The Mediterranean diet with olive oil is competitive with the DASH diet (the gold-standard dietary approach to blood pressure) for blood pressure reduction, and the two approaches are complementary. The DASH diet focuses primarily on sodium reduction and mineral intake (potassium, magnesium, calcium); the Mediterranean diet with olive oil adds the polyphenol-mediated endothelial function and anti-inflammatory mechanisms that address additional pathways in hypertension.
Important Considerations
The realistic context for olive oil and blood pressure:4
Olive oil is not a substitute for medication: For people with stage 1 or stage 2 hypertension (BP above 140/90 mmHg), olive oil is a supportive dietary measure, not a replacement for medication. The effect is real and meaningful, but it is not sufficient as a sole intervention at that severity level.
It works as part of the Mediterranean pattern: Olive oil's blood pressure benefit is maximized within the full Mediterranean dietary pattern — high vegetables, legumes, fish, whole grains, nuts, and olive oil as the primary fat. Isolating olive oil alone without the overall dietary pattern produces smaller effects.
Hypertension is multifactorial: Blood pressure is driven by sodium intake, weight, alcohol consumption, physical activity level, stress, and genetics alongside diet. Olive oil addresses the dietary component and the endothelial/inflammatory component, but must be part of a comprehensive approach.
Frequently Asked Questions
Does olive oil lower blood pressure?
Yes — olive oil consumption lowers blood pressure through multiple evidence-based mechanisms. The PREDIMED randomized controlled trial showed a 4-5 mmHg reduction in systolic blood pressure and 2-3 mmHg in diastolic when approximately 50ml/day of EVOO was added to the Mediterranean diet. Meta-analyses of controlled trials consistently show 3-5 mmHg reduction with high-olive-oil diets. The mechanisms are: (1) improved endothelial function through increased nitric oxide bioavailability (polyphenols in EVOO increase eNOS activity); (2) reduced arterial inflammation through NF-kB inhibition; (3) reduced arterial stiffness through anti-inflammatory and anti-glycation effects; (4) mild natural ACE inhibition by polyphenols. The effect is dose-dependent and cumulative with consistent daily intake. For stage 1 hypertension, olive oil as part of Mediterranean diet may be sufficient; for stage 2 or higher, it is a supportive measure alongside medication.3 4
How much olive oil per day for blood pressure?
The evidence-based dose for blood pressure reduction is the PREDIMED amount: 3–4 tablespoons (50ml) per day of high-polyphenol EVOO as part of the Mediterranean dietary pattern. This dose produced the significant blood pressure reductions in the PREDIMED trial and is consistent with the meta-analysis data showing dose-dependent blood pressure reduction with olive oil intake. The minimum for any measurable effect is 1–2 tablespoons per day of oil with at least 250mg/kg polyphenol content, but the higher dose produces substantially greater benefit. Consistency is essential — the effect is cumulative and requires sustained daily intake, not occasional use.3 4
How does olive oil compare to blood pressure medication?
Olive oil is not a replacement for blood pressure medication — it is a dietary support measure. The magnitude of olive oil's blood pressure effect (3-5 mmHg systolic reduction) is smaller than that of standard blood pressure medications (which produce 10-20 mmHg reduction depending on class and dose). However, olive oil addresses the underlying endothelial dysfunction and arterial inflammation that medications do not, making it a complementary intervention rather than a competitor. The combination of blood pressure medication (if prescribed) plus Mediterranean diet with olive oil is more effective than medication alone because it addresses additional mechanisms. Never discontinue blood pressure medication without medical guidance, even if you adopt a Mediterranean diet with olive oil. Discuss with your physician whether the dietary approach can be part of your management plan alongside or instead of medication as your numbers improve.4
Is extra virgin olive oil better than refined olive oil for blood pressure?
Yes — EVOO is significantly better than refined olive oil for blood pressure because only EVOO retains the polyphenols that drive the primary blood pressure mechanisms (endothelial function improvement through NO bioavailability, arterial inflammation reduction, ACE inhibition). Refined olive oil has the MUFA content (which provides some benefit through the MUFA replacement effect — replacing saturated fat with MUFA reduces BP by approximately 2-3 mmHg independently), but none of the polyphenol-mediated mechanisms. EVOO provides the full package — MUFA replacement benefit plus polyphenol-mediated endothelial and anti-inflammatory benefit. The difference in blood pressure reduction between refined and extra virgin may be 1-2 mmHg for the MUFA effect alone versus 4-5 mmHg for the combined effect. Always use EVOO for blood pressure management.3 4
References
1. Olive Oil Source. "Olive Oil Classification and Standards." https://www.oliveoilsource.com/info/olive-classification
3. EFSA Panel on Dietetic Products. "Scientific Opinion on health claims related to olive oil polyphenols." EFSA Journal. 2011.
1. Olive Oil Source. "Olive Oil Classification and Standards."
2. International Olive Council. "Chemistry and Olive Oil Standards."
4. Gutierrez-Mariscal
5. EFSA Panel on Dietetic Products. "Scientific Opinion on health claims related to olive oil polyphenols." EFSA Journal. 2011. FM et al. "Evidence for the Benefits of Olive Oil in Human Health." Frontiers in Nutrition. 2022.