DOP Lametia extra virgin olive oil contains most valuable components (oleic acid, polyphenols and vitamins), which can have a positive effect on various metabolic processes of our body. According to numerous scientific studies, it possesses unparalleled ‘nutraceutical’ qualities that have a significant role in modulating beneficial human health mechanisms.

Olive harvesting and oil extraction are performed mechanically with no use of chemicals. Hence, the different processing stages do not have any impact on the quality of the final product, which preserves all the relevant properties of the fruit it originates from.

According to the literature, those properties provide numerous health benefits:

- cardiovascular diseases: polyphenols and monounsaturated fats may prevent blood clots and help reduce inflammation;

- cancer: in order to limit the incidence primary prevention has to be promoted by focusing on risk factor reduction, which means to ban the use of animal fats from our diet and to adhere to a Mediterranean diet, of which olive oil is one of the core ingredients.

The health benefits of olive oil have also been tested for other conditions, either as a treatment or prevention.

Numerous studies have shown olive oil positive effects on hypertension, diabetes, obesity, gastric ulcer, gall stones, rheumatoid arthritis, skin diseases, and also cognitive impairments.

In conclusion, unlike other dietary fats, extra virgin olive oil is useful to reduce the risk for cardiovascular diseases and also to counteract carcinogenesis. Research on the biological effects of substances other than oleic acid contained in extra virgin olive oil on carcinogenesis is rising sharply. There is no recommendation from medical societies, disease prevention governmental agencies or nutrition committees from any country that does not stress the role of olive oil in healthy human diet.