The monounsaturated fatty acids, vitamin E and phenolic components in olive oil are what make olive oil special, an important part of the Mediterranean diet. Oils with high monounsaturated fatty acid content are the most preferred oils for healthy nutrition. Because, on the one hand, they lower bad cholesterol (LDL) while on the other hand they increase the good (HDL) cholesterol. Vitamin E and phenolic compounds have very powerful antioxidant properties.

Olive oil has a very important position in nutrition with its unique color, smell, taste and aroma, as it is the source of "Vitamin E" necessary for the human body and the only oil that can be consumed naturally like fruit juice.

It has been determined that if olive oil is consumed regularly, it reduces the risk of some diseases such as "cancer", diabetes and blood pressure. In addition, it has very important functions on the digestive system, bone structure, brain and nerve tissues.

While olive oil reduces the "LDL" component of cholesterol, which is the main risk factor in cardiovascular diseases, causing vascular occlusion, it does not change the beneficial and protective "HDL" component. With this feature, it is the most suitable oil for heart health.

Olive oil reduces the “risk” of coagulation in blood vessels by acting against the factors that play a role in the clustering of blood cells.

Olive oil plays a protective role against gastritis or duodenal ulcers by reducing gastric acidity when consumed hot and cold.

Olive oil reduces the formation of gallstones and helps to dissolve gallstones with its properties that revitalize bile secretion, regulate bile composition and provide gall bladder emptying.

Olive oil is the best absorbed oil by the intestines and regulates intestinal transit. Since it has the most balanced chemical position among all oils, it ensures the recovery of bone mineralization and helps normal bone development.