Olive Oil — Symbol of the Mediterranean Diet and Portuguese Food Identity

An article by Nutrition for Happiness for Azeite a Norte

By Ana Helena Pinto and Mariana Coelho Silva

Olive oil is one of the most emblematic elements of the Mediterranean Diet, recognised by UNESCO as Intangible Cultural Heritage of Humanity. More than a food, it is a persistent cultural marker, linked to landscapes, traditional modes of production and the eating habits of communities across the Mediterranean basin, where eating is inseparable from the way a territory is built and recognised.

The olive tree, in turn, stands as one of the oldest plant species of the Mediterranean region, having been present for centuries in the history, economy and food culture of its peoples. From its fruit comes olive oil, one of the primary sources of oleic acid, a monounsaturated fatty acid associated with numerous health benefits.

Scientific research has been reinforcing what tradition already intuited: regular consumption of olive oil, particularly virgin and extra virgin olive oil, is associated with an increase in the body's antioxidant capacity, thanks to the presence of bioactive compounds such as vitamin E, carotenoids and phenolic compounds. These elements play a relevant role in protecting cells against oxidative stress and in promoting cardiovascular health.

Its composition, rich in monounsaturated fatty acids, also contributes to the reduction of LDL cholesterol without compromising HDL cholesterol levels, thereby helping to lower the risk of cardiovascular disease. Furthermore, the scientific literature also points to possible beneficial effects in protecting cognitive function and reducing the risk of developing neurodegenerative diseases and certain types of cancer.

«(...) olive oil is, however, the preferred fat for seasoning. With the encounter of olive trees and olive presses, both family-owned and communal, across the territory's landscape.»

Pinto, AH et al. (2023) — Nutrition for Happiness in the Food Identity Manual of the Metropolitan Area of Porto — Rural

In the territory, this evidence intersects with very concrete signs of a culture that is still alive: olive trees that mark the landscape, family and communal olive presses, and a daily relationship with olive oil that resists the standardization of eating habits. To value olive oil is, therefore, to simultaneously promote health, sustainability, and the cultural heritage of communities.

References:

Direção-Geral da Saúde (2016). Guia Alimentar Mediterrânico – Fundamentação e Desenvolvimento. Programa Nacional para a Promoção da Alimentação Saudável;

Nutrimento (2018). Azeite, símbolo da Dieta Mediterrânica;

Pinto, AH et al. (2023) - Nutrition for Happiness. Manual de Identidade Alimentar da Área Metropolitana do Porto - Rural.

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Discover more at Azeite a Norte:

• Mediterranean Diet and Olive Oil from Trás-os-Montes

• Meet the producers of the region

• Olive oil tourism experiences

Keywords: olive oil Mediterranean diet, Portuguese food identity, olive oil health benefits, extra virgin olive oil antioxidants, Mediterranean heritage food, olive tree culture, oleic acid benefits.