Extra Virgin Olive Oil: More Than a Fat: A Daily Act of Care

Extra virgin olive oil is not just a kitchen staple. It’s a functional food, shaped by nature, tradition, and science. When produced correctly and consumed fresh, it delivers powerful bioactive compounds that support long-term health and wellbeing.

At Back2roots, we don’t talk about olive oil in vague terms. We talk about what’s inside the bottle, why it matters, and how it supports your body — naturally.

Below, we break down the key components that make high-quality extra virgin olive oil one of the most studied and respected foods in the world.

Polyphenols: The Protective Power of Olive Oil

Polyphenols are natural antioxidant compounds found in olives — and they are one of the main reasons extra virgin olive oil is considered a health-promoting food.

These compounds help:

Protect cells from oxidative stress
Reduce inflammation in the body
Support cardiovascular health
Contribute to healthy ageing

The European Food Safety Authority (EFSA) officially recognises that olive oil polyphenols protect blood lipids from oxidative damage, when consumed regularly in sufficient quantities.

High-polyphenol olive oils often have a peppery, bitter, or pungent sensation — these are not flaws, but signs of freshness and nutritional density.

Oleocanthal: Nature’s Anti-Inflammatory

Oleocanthal is one of the most fascinating phenolic compounds found in extra virgin olive oil — and the one responsible for that gentle throat “sting” or cough you may feel when tasting a fresh oil.

Why does it matter?

Oleocanthal has been shown to:

Act similarly to non-steroidal anti-inflammatory drugs (like ibuprofen)
Support joint and muscle comfort
Play a role in brain health and neuroprotection
Contribute to reduced chronic inflammation

This natural compound is increasingly studied for its potential role in long-term inflammatory balance, making fresh extra virgin olive oil a quiet but powerful daily ally.

Vitamin E: Cellular Protection From Within

Extra virgin olive oil is a natural source of vitamin E (α-tocopherol), a fat-soluble antioxidant essential for overall health.

Vitamin E contributes to:

Protection of cells from oxidative damage
Healthy skin and elasticity
Immune system support
Protection of healthy fats within the body

Unlike supplements, vitamin E in olive oil comes in a naturally bioavailable form, working synergistically with other antioxidants in the oil.

This is nourishment the body recognises — and absorbs — effortlessly.

Omega Fatty Acids: Balance, Not Fear

Not all fats are created equal. Extra virgin olive oil is rich in monounsaturated fats, particularly omega-9, with smaller but meaningful amounts of omega-3.

Omega-9 (Oleic Acid)

Supports heart health
Helps maintain healthy cholesterol levels
Contributes to metabolic balance
Naturally stable and resistant to oxidation

Omega-3

Supports brain and nervous system health
Plays a role in inflammation regulation
Contributes to cardiovascular wellbeing

The Mediterranean diet — consistently ranked among the healthiest in the world — is built on this fat profile, with olive oil at its core.

This isn’t about avoiding fat. It’s about choosing the right one

Why Quality Matters

These benefits are not guaranteed in all olive oils.

They depend on:

Time of harvest
Proper extraction methods
Low acidity
Freshness
Correct storage

This is why transparency, lab analysis, and origin matter — and why we proudly stand behind every bottle we offer.

Studies & Scientific References

European Food Safety Authority (EFSA). Scientific Opinion on the substantiation of health claims related to olive oil polyphenols (EU Regulation 432/2012)
Beauchamp et al., Nature, 2005 — Oleocanthal: a natural anti-inflammatory agent in olive oil
Covas et al., Annals of Internal Medicine, 2006 — Olive oil polyphenols and cardiovascular risk factors
Boskou et al., Olive Oil: Chemistry and Technology, 2015
Schwingshackl & Hoffmann, Nutrition, Metabolism & Cardiovascular Diseases, 2014
Visioli & Galli, Journal of Agricultural and Food Chemistry, 2002

González-Rodríguez et al. (2023). Oleocanthal, an Antioxidant Phenolic Compound in Extra Virgin Olive Oil (EVOO). Antioxidants.
Zupo et al. (2025). Alzheimer’s Disease May Benefit from Olive Oil Polyphenols (systematic review). Current Neuropharmacology.
Exploring the Cardiovascular Benefits of Extra Virgin Olive Oil (2025). Biomolecules.
Ruiz-García et al. (2023). Rich Oleocanthal and Oleacein Extra Virgin Olive Oil and Inflammatory and Antioxidant Status in People with Obesity and Prediabetes (APRIL Study). Clinical Nutrition.
Extra Virgin Olive Oil Phenolic Compounds: Modulating Mitochondrial Function and Protecting Against Chronic Diseases (2025). Nutrients.
Korkmaz et al. (2025). Chemical Evaluation of Arbequina EVOO: Phenolics and LDL Metabolism. Scientific Reports.
An Appraisal of Oleocanthal-Rich EVOO and Its Potential Anticancer and Neuroprotective Properties