The health benefits of olive oil

Olive oil boasts a rare virtue: it is both delicious and good for you. It is mainly made up of fatty acids, which offer significant benefits in terms of digestibility and preparing our palates to perceive and taste food better. The richer the oil is in polyphenols, the more effective it is at preventing certain cancers, combating cell oxidation and preventing inflammation, as well boasting delicious aromas!



  • Unsaturated fatty acids
  • Polyphenols
  • Oleic acid
  • Classic antioxidants: vitamin E, vitamin C, beta carotene and some very powerful polyphenols (oleuropein, hydroxytyrosol, tyrosol)
  • Erythrodiol, beta sitosterol, squalane

NB: Studies carried out by the CNRS show that the polyphenol content varies considerably from one oil to another.


High level of polyphenols 

  • Olives harvested when they are green or turning colour and taken fresh to the press
  • Old trees with well-established roots
  • No irrigation and water stress
  • Pruning to make sure light reaches as much of the foliage as possible
  • Ecological two-phase pressing without adding water



  • Longevity, reduction in cardio-vascular conditions, high blood pressure and coronary events
  • Combats cell oxidation
  • Facilitates gastric secretions, reduces obesity and type 2 diabetes and controls blood sugar
  • Prevents certain cancers
  • Anti-inflammatory


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