Is Olive Oil a Nutraceutical? The Science Behind Its Health Properties

October 1, 2025 •

3 min read

According to a 2022 study, higher olive oil consumption was associated with a lower risk of death from cardiovascular disease. This evidence highlights the potent health-promoting potential of olive oil, raising the question: Is olive oil a nutraceutical?

Quick Summary

Extra virgin olive oil is a functional food rich in powerful bioactive compounds and healthy fatty acids. Its high polyphenol content gives it potent nutraceutical properties that support overall health by acting as antioxidants and anti-inflammatories.

Key Points

Functional Food Designation: Extra virgin olive oil is most accurately defined as a functional food, providing health benefits beyond basic nutrition due to its bioactive compounds.
Rich in Polyphenols: High-quality EVOO is rich in powerful antioxidant polyphenols like oleocanthal and hydroxytyrosol, which provide significant anti-inflammatory and protective effects.
Heart-Healthy Fats: The primary component of olive oil, oleic acid (a monounsaturated fat), is beneficial for cardiovascular health, including improving cholesterol levels and lowering blood pressure.
Processing Matters: Extra virgin olive oil, which is minimally processed, retains the highest concentration of beneficial bioactive compounds compared to refined olive oils.
Supports Overall Wellness: Regular consumption of olive oil is linked to reduced inflammation and oxidative stress, and may help lower the risk of chronic conditions such as heart disease, certain cancers, and neurodegenerative disorders.

Understanding the 'Nutraceutical' Definition

The term 'nutraceutical' was coined in 1989 to describe foods or food components offering health benefits beyond basic nutrition, including disease prevention and treatment. While it blends 'nutrition' and 'pharmaceutical,' it lacks the official regulation of drugs.

Nutraceuticals can be isolated compounds extracted from food and sold as supplements or functional foods, which are whole or fortified foods providing extra health benefits as part of a regular diet. Extra virgin olive oil (EVOO) is a functional food, but its concentrated compounds provide significant nutraceutical properties. Therefore, EVOO is best described as a food source with nutraceutical benefits.

The Bioactive Power of Extra Virgin Olive Oil

The health benefits of olive oil come mainly from its high monounsaturated fatty acid (MUFA) content and its minor compounds, particularly polyphenols. These beneficial substances are most concentrated in EVOO, produced by mechanical pressing without harsh processing.

Key Beneficial Compounds in EVOO

Polyphenols: These are strong plant-based antioxidants and anti-inflammatories. Notable EVOO polyphenols include Oleocanthal (similar to ibuprofen), Hydroxytyrosol (a potent antioxidant), and Oleuropein (especially in early-harvest olives).
Monounsaturated Fatty Acids (MUFAs): EVOO's high oleic acid content is vital for heart health, lowering LDL ('bad') cholesterol and raising HDL ('good') cholesterol.
Vitamins: EVOO contains fat-soluble vitamins, including significant vitamin E and some vitamin K.

Health Benefits of Olive Oil: A Scientific Look

Studies consistently link olive oil, especially EVOO, to numerous health advantages.

Cardiovascular Health: EVOO consumption reduces heart disease and stroke risk by improving cholesterol, blood pressure, and endothelial function.
Reduced Inflammation: Compounds like oleocanthal help lessen chronic inflammation.
Antioxidant Effects: Polyphenols protect cells from damage by free radicals.
Potential Anticancer Properties: Olive oil in a Mediterranean diet is linked to a lower risk of certain cancers.
Brain Health: Its properties may protect brain cells and reduce the risk of neurodegenerative diseases.

Comparison of Different Oil Types

Understanding the differences between olive oil types and other cooking oils highlights EVOO's benefits.


Feature	Extra Virgin Olive Oil (EVOO)	Refined/Light Olive Oil	Vegetable/Seed Oil (e.g., Canola, Corn)
Processing Method	Mechanical, cold-pressed. Minimal processing.	Chemical and heat processing, then blended with some virgin olive oil.	Extracted with chemical solvents and high heat. Highly processed.
Beneficial Compounds	Highest levels of antioxidants and polyphenols.	Significantly lower levels of antioxidants and polyphenols.	Minimal to no antioxidants and polyphenols from original source.
Fatty Acid Profile	Primarily monounsaturated fat (oleic acid). Healthy balance.	Similar fatty acid profile to EVOO, but altered by refining.	High in pro-inflammatory omega-6 polyunsaturated fats.
Taste and Flavor	Robust, fruity, and often has a bitter or peppery finish.	Mild and neutral, as refining removes flavor compounds.	Bland or neutral flavor profile.
Suitability for Cooking	Versatile for low-to-moderate heat cooking, baking, and finishing.	Suitable for higher-heat applications than EVOO due to processing.	Can be used for high-heat cooking, but less stable and lacks benefits.

How to Maximize the Nutraceutical Benefits of Olive Oil

Choose High-Quality EVOO: Look for indicators of freshness and a peppery or bitter taste, which signals high polyphenol content. Store in dark containers away from light.
Use it as a Finishing Oil: Drizzling EVOO over finished dishes preserves delicate polyphenols and enhances flavor.
Replace Unhealthy Fats: Substitute olive oil for saturated fats in cooking.
Consume Regularly: Incorporate olive oil daily as part of a balanced diet like the Mediterranean diet.

Conclusion

Extra virgin olive oil is a powerful functional food with substantial nutraceutical properties, though the term 'nutraceutical' often refers to isolated compounds in supplements. Its rich profile of healthy monounsaturated fats and potent bioactive compounds, especially polyphenols, offers significant health benefits, including cardiovascular protection, reduced inflammation, and antioxidant effects. To maximize its therapeutic potential, select high-quality EVOO and make it a regular part of your diet.

International Olive Oil Council - EVOO: The Functional Food

Frequently Asked Questions

A functional food is a whole food that provides health benefits beyond its basic nutritional value, like extra virgin olive oil. A nutraceutical is a concentrated or isolated bioactive compound from a food source, often presented in a medicinal form like a supplement.

No, regular or refined olive oil is processed with heat and chemicals, which removes most of the beneficial polyphenols and other antioxidants. Extra virgin olive oil, which is minimally processed, retains the highest concentration of these compounds and offers the most significant health benefits.

The most important bioactive compounds are the monounsaturated fatty acids, particularly oleic acid, and a variety of polyphenols, including oleocanthal and hydroxytyrosol. These compounds are responsible for olive oil's antioxidant, anti-inflammatory, and cardiovascular benefits.

Yes, it is safe to cook with olive oil. Contrary to some myths, EVOO is quite stable and can be used for moderate-temperature cooking, sauteing, and baking. While some compounds may degrade slightly with heat, research shows that many remain stable and even transfer to the food being cooked.

Look for high-quality Extra Virgin Olive Oil (EVOO) that comes in a dark bottle and has a recent harvest date. A robust, peppery, or slightly bitter flavor often indicates a higher concentration of beneficial polyphenols.

Yes, olive oil can positively impact cholesterol levels. Its high content of monounsaturated fats, like oleic acid, helps to lower LDL ('bad') cholesterol while maintaining or increasing HDL ('good') cholesterol.

The amount varies, but the FDA states that consuming about 1.5 tablespoons (20g) of oleic acid-rich oils, including olive oil, may reduce the risk of coronary heart disease if it replaces fats higher in saturated fat. It is important to remember that olive oil is calorie-dense, so it should be used in moderation as part of a balanced diet.