The Mediterranean Diet and olive oil

International Olive Oil Council (IOC)

The Mediterranean Diet is widely recognised as one of the healthiest and most sustainable eating habits in the world. Rooted in the olive-growing regions of the Mediterranean basin, it is more than a dietary pattern: it is a cultural heritage shaped by centuries of tradition, with olive oil taking pride of place.

Although its origins date back to the 1960s, the Mediterranean Diet began to gain international scientific recognition in the 1960s, thanks to the pioneering work of Professor Ancel Keys and his landmark Seven Countries Study.

This momentum has grown through the collaborative efforts of leading institutions such as the Harvard T.H. Chan School of Public Health, the World Health Organization (WHO) and the Oldways Preservation & Exchange Trust.

Their work led to the creation of the now iconic traditional Mediterranean Diet pyramid, first introduced in the early 1990s and backed by scientific publications that reshaped global thinking on nutrition.

Since then, decades of research have confirmed the Mediterranean Diet's ability to reduce cardiovascular risks, improve cognitive function, combat cellular ageing and even contribute to the prevention of certain types of cancer.

The emphasis on plant-based foods, seasonal produce, moderate consumption and, above all, extra virgin olive oil make it a model for human and planetary health.

In recognition of its cultural value, the Mediterranean Diet was inscribed by UNESCO in 2013 as Intangible Cultural Heritage of Humanity.

On the occasion of the 30th Anniversary and following the publication of the Mediterranean food pyramid, the world's leading experts in the field have recently published an article in the American Journal of Clinical Nutrition highlighting its development and progress.

The article entitled ‘Three decades of the Mediterranean Diet Pyramid: a narrative review of its history, evolution and progress’, written by Frank Hu, Greg Drescher, Antonia Trichopoulou, Walter C. Willett and Miguel Ángel Martínez-González, is available free of charge by clicking on this link.

In 2024, and in the framework of the celebration of World Olive Day - proclaimed by UNESCO in 2019 and celebrated every year on 26 November - the IOC hosted these experts and scientists in Madrid, who shared valuable insights on the world's healthiest eating pattern, where olive oil is the main source of fat.

In this section of the IOC website, you can listen to video interviews with these experts on the challenges and opportunities of the Mediterranean diet. These videos highlight the ongoing contributions of researchers who have shaped global awareness of the Mediterranean diet and continue to advance its role in nutrition science, cultural preservation and sustainable development.

The interviews are available in English and subtitled in Arabic, English, French, Italian, Spanish and French.