High quality, good health: The case for olive oil

The healthful properties of olives and their main derivatives are being actively investigated. In this review, we briefly appraise and descriptively review the most recent evidence on the purported correlations between olive oil consumption and health, and we provide some bibliometric analyses that show how fast the field of “olive components and health” is indeed moving. Based on accumulated findings, we expect olive oil (and related products) research to further grow in the next few years, when more olive‐derived nutraceuticals and functional foods will enter the market and when targeted basic mechanism research will further clarify the manifold mechanisms of action of olive (poly)phenols. Practical applications: Our findings underscore the need to produce and consume high quality olive oil, whose “minor components” are endowed with heathful properties. The use of high‐quality extra‐virgin olive oil activates a virtuous cycle by which consumers become more aware of their health and of the influence of proper diet on it. This translates into a better overall diet and, in turn, better prognosis.