Drinking a shot of olive oil daily might sound dubious, but the belief in its health benefits has gained broad acceptance. Experts laud the benefits of a Mediterranean diet for a healthy, longer life, celebrating olive oil as its primary source of fat. As rich in its golden-green viscosity as it is in monounsaturated fats, it benefits cardiovascular health, diabetes management and insulin sensitivity, to name but a few. It also contains polyphenol antioxidants, which protect against cell damage and help maintain healthy cholesterol levels and blood pressure.
Today, emerging research extends its benefits to brain health. According to the World Health Organisation (WHO), over 55 million people worldwide are living with dementia – the seventh leading cause of death among older adults – with around ten million new cases estimated each year. A study first reported at the Nutrition 2023 meeting and later published as ‘Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death’, found that people consuming at least 7g/day (≈0.5 tablespoon) of olive oil had a 28% lower risk of dementia-related death compared with those who rarely or never consumed olive oil; substituting roughly 5g/day (≈1 teaspoon) of margarine or mayonnaise with olive oil was associated with an 8–14% lower risk. The analysis pooled data from about 92,000 US adults followed for up to 28 years. (However, the study is observational and cannot prove causation.)
Anne-Julie Tessier, a postdoctoral fellow at the Harvard TH Chan School of Public Health who worked on the study, underlined its impact on the risks of dementia: “Our study reinforces dietary guidelines recommending vegetable oils such as olive oil and suggests that these recommendations not only support heart health but potentially brain health, as well. Opting for olive oil, a natural product, instead of fats such as margarine and commercial mayonnaise is a safe choice and may reduce the risk of fatal dementia.”
A healthy mind, a longer life
While Tessier highlights the research as observational rather than causal, it bolsters evidence that using olive oil contributes towards a healthier mind. Studies like this suggest that the same compounds that contribute to our physical health also support brain health by reducing inflammation and oxidative stress, potentially preserving memory and cognitive function, and its anti-inflammatory properties can ease joint discomfort by modulating inflammatory pathways.
For Tassos C Kyriakides, assistant professor of biostatistics at the Yale School of Public Health and Yale Centre for Analytical Sciences, further research on olive oil’s health benefits will help considerably in managing the effects of an ageing population.
“This is a highly and continually active area of research not only as it relates to olive oil but also in the context of Mediterranean diet research, since olive oil is its main pillar,” Kyriakides says, highlighting a 2022 proof-of-concept/pilot trial that provided evidence that extra virgin olive oil (EVOO) significantly improved clinical dementia rating (CDR) and behavioural scores. The study found that EVOO also reduced blood-brain barrier (BBB) permeability and enhanced functional connectivity.
With the proportion of individuals over 60 estimated to rise to almost two billion by 2050, the findings of such studies become increasingly critical to contributing to effective preventative strategies to manage and improve the brain health of an ageing population. Cognitive dysfunction from multiple causes can instigate disability or reduce lifespan in older adults.
Highlighting Amal Kaddoumi and Domenico Practico as collaborators on the study, Kyriakides added, “We are working on a small trial that will evaluate whether individuals with a family history of Alzheimer’s disease (AD) and expressing ApoE4 (a gene associated with increased risk of AD) will benefit from EVOO.”
The elixir for healthier immunity and mind
EVOO, unrefined and made using cold-press methods, is considered one of the healthiest oils for its richness in polyphenols. It also contains secoiridoid oleuropein-aglycone, a compound found to delay cognitive decline in older adults without dementia, and which has anti-inflammatory properties. The European Food Safety Authority (EFSA) also has a health claim for olive oil’s capacity to protect blood lipids (low-density lipoprotein-LDL) against oxidative stress.
“To gain this benefit, one must consume olive oil that contains at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20g of olive oil, which maps to 1.5–2 tablespoons. The method of consumption does not appear to matter that much,” says Kyriakides.
“Olive oil has anti-inflammatory capacity through some of the phenolic compounds, e.g. oleocanthal, oleacein and oleic acid, the main fat in olive oil,” adds Kyriakides. “Evidence of this activity is through (a) inhibition of inflammatory enzymes like COX-1 and COX-2, which play a crucial role in the inflammatory process; (b) the influence on other pathways involved in inflammation, such as those related to the production of cytokines; (c) antioxidant activity which helps neutralise free radicals, which contribute to oxidative stress and inflammation.”
Challenging myths that consuming olive oil can lead to obesity, Kyriakides says, “Per USDA data, it has similar calories as other oils. The key here is the monounsaturated fatty acids (MUFAs), the ‘good’ kind of fats. In addition, the biophenols in olive oil are at much higher concentrations than those in other seed oils. These biophenols, also called polyphenols, give olive oil its numerous health benefits.”
From shop shelves to the dining table
End producers of olive oil play a key role in ensuring consumers reap the health benefits for both body and mind. Bertolli, which has been producing olive oil for over 160 years and has become a globally renowned brand, was the first olive oil imported to the US. It continues its mission to provide access to the benefits of the Mediterranean diet. It has evolved through a blend of past wisdom and forward-thinking intuition, continually adapting innovation in olive oil to meet customers’ changing needs. Providing a range of products, from extra light to olive oils specifically for high-heat cooking, there is an element of personalisation at the fingertips of the consumer.
For Bertolli, quality isn’t just a commitment, it’s a way of life, said Thierry Moyroud, CEO of Deoleo North America. “Every bottle represents the outcome of a dedicated process, from carefully selecting among the world’s finest olive varieties to ensuring olives are pressed within ten hours of harvest.”
Collaborating to promote good mind health
Legacy brand Filippo Berio has also maintained momentum in responding to evolving customer demands, which has enabled it to scale to become the well-known, trusted brand it is today, distributing its products in over 75 countries. It has recently expanded its EVOO range to provide a greater variety of sizes and flavours in its oil products.
“We are thrilled to offer health-focused and environmentally conscious consumers a wider range of flavours, sizes and sustainable offerings,” said Dusan Kaljevic, CEO of Filippo Berio USA. “Filippo Berio is committed to informing consumers about high-quality olive oil and the value proposition that it brings to a well-rounded diet in order to, ultimately, unlock further category growth and help increase US household penetration, currently only at 50%.
“As one of the primary components of the Mediterranean Diet, olive oil has essential fatty acids that not only support heart and brain health, but also protect against a host of diseases. Consumers are willing to pay more for products they perceive as healthier for themselves and for the planet.”
In 2024, Filippo Berrio announced a new partnership with the Alzheimer’s Drug Discovery Foundation (ADDF) to raise awareness for Alzheimer’s disease and contribute crucial funds to support groundbreaking research to find a cure for Alzheimer’s and related dementias.
“Olive oil is a staple in the Mediterranean diet, which is often named as the leading diet for enhancing cardiovascular health and ageing well,” said Kaljevic on the collaboration. “The scientific community has been studying the polyphenols in olive oil and finding potential links to other health aspects, including cognitive well-being. Studies indicate that consuming olive oil may have protective effects on the brain and reduce the risk of Alzheimer’s.”
“Filippo Berio is honoured to support the ADDF and its mission to cure Alzheimer’s disease,” added Marco De Feo, VP of marketing at Filippo Berio USA. “Diet can have a significant impact on health, and we are committed to maintaining our long tradition of producing high-quality olive oil to aid in promoting overall well-being.”
“More research is needed to understand how olive oil can protect against Alzheimer’s disease, and Filippo Berio’s sponsorship of the ADDF underscores its commitment to supporting scientific inquiry and progress in enhancing human health,” continued De Feo. Integrating olive oil into everyday food habits offers many potential health benefits beyond its culinary appeal. Research continues to unveil its positive effects on heart and cognitive health, reducing inflammation and cognitive decline.
“Besides studies in cardiovascular disease and brain health, new areas related to overall health are starting to be investigated now, and they will become increasingly important as people live longer,” concludes Kyriakides. With its rich composition of monounsaturated fats and unique antioxidants, olive oil enhances flavour and promotes longevity and overall well-being. As we face an ageing population and growing concerns about dementia, olive oil brands should continue to adapt to evolving customer demands while also promoting the health benefits of their products, contributing to the greater health of the body and mind for all.
