Olive oil is an integral part of the cultural and culinary heritage of the Mediterranean countries and a product that is set apart by its undeniable organoleptic qualities. In addition to these sensory attributes, it has nutritional and therapeutic properties that are sbeing increasingly corroborated by science.

For example, at the 2000 International Conference on the Mediterranean Diet, a Scientific Exchange was held by key nutritionists from all around the world. On reviewing total fat consumption and a global dietary pattern, they drew up a consensus statement in which they expressely acknowldge the advantages of olive oil and confirm its health benefits as the main source of fat in a heathy diet.

The objectives written into the 1986 International Olive Oil and Table Olive Agreement include the design and implementation of actions and measures to highlight the biological value of olive oil and table olives [Article 1.3 e)].