Olives (Olea europaea) are the fruit of a species of small evergreen tree in the family Oleaceae, found traditionally in the Mediterranean region.
Composition
-Vitamin E is the main vitamin present in table olives.
The health properties of Olea europaea L. are mostly attributable to a pool of secoiridoids such as oleuropein and its de-glycosylated derivatives (i.e. oleuropein aglycone and oleacein) as well as to simple phenols such as hydroxytyrosol and tyrosol.[1]
Healing Properties
Anti-Inflammatory
Olive oil’s phenolic compounds manipulate inflammatory pathways and scavenge reactive oxygen species, serving as a protective factor against inflammation and oxidative stress.[2]
Antioxidant
Cardioprotective
Olive oil compounds, such as hydroxytyrosol, oleuropein, and oleocanthal, have been found to act by scavenging reactive oxygen species, manipulating inflammatory pathways, and enhancing lipid and glucose metabolism, protecting against cardiovascular disease.[2:1]
Hypoglycemic
Hypocholesterolemic
Disease / Symptom Treatment
Gastrointestinal Disorders
Extra Virgin Olive Oil has been shown to promote a reduction in macroscopic intestinal damage also showing, at the microscopic level, a reduction of inflammation, reduction of fibrosis, and an increase in mast cells and their degranulation (activation).[1:1]
Inflammatory Bowel Disease
Irritable Bowel Syndrome (IBS)
Extra virgin olive oil (EVOO), a main component of the Mediterranean diet, shows positive effects on chronic inflammation in IBDs.[1:2]
Abdominal Pain
Extra virgin olive oil may provide abdominal pain relief.[1:3]
Title: Extra virgin olive oil and related by-products (Olea europaea L.) as natural sources of phenolic compounds for abdominal pain relief in gastrointestinal disorders in rats
Publication: Royal Society of Chemistry: Food & Function
Date: October 2020
Study Type: Animal Study: In Vivo
Author(s): Carmen Parisio, Elena Lucarini, Laura Micheli, Alessandra Toti, Maria Bellumori, Lorenzo Cecchi, Laura Calosi, Daniele Bani, Lorenzo Di Cesare Mannelli, Nadia Mulinacci, and Carla Ghelardini
Institutions: University of Florence, Italy
Copy: archive, archive-mirror ↩︎ ↩︎ ↩︎ ↩︎Title: Olive oil compounds: biological and chemical actions for health- an updated review
Author(s): Reem Ghazali
Institution(s): King Abdulaziz University, Jeddah, Saudi Arabia
Publication: Food Chemistry Advances
Date: 2026
Abstract: Olive oil, especially extra virgin olive oil, is an important component of the Mediterranean diet known to have nutritional and therapeutic effects.
Link: https://doi.org/10.1016/j.focha.2026.101273
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