Chapter 4 - Olive oil

Abstract

Olive oil is an ancient food obtained from the olive fruit, olives. Olive oil is considered a functional food due to its particular bio-functional chemical composition associated with its nutritional value and health benefits. It consists of a high content of oleic acid and many minor bioactive compounds and micronutrients, including phenolic compounds and vitamin E. Consumption of olive oil is associated with a decrease in the risk of developing cardiovascular diseases and a positive role in the inflammatory processes associated with various pathologies. Extra virgin olive oil is the highest quality category of olive oil. Its mode of production avoids deterioration and preserves its natural bioactive constituents. This chapter provides an overview of olive oil as a functional food, its production systems, and factors that affect its quality. It also reviews current scientific evidence from experimental tests, clinical trials, systematic reviews and meta-analyses. Olive oil is a crucial ingredient to integrate a balanced diet with several health benefits, as per the Mediteranean diet example, or a diet with specific nutritional needs.