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The Mediterranean diet is a heart-healthy, plant-forward eating pattern focused on fruits, vegetables, whole grains, legumes, and extra virgin olive oil, alongside moderate fish consumption and low red meat intake. It promotes longevity, reduces cardiovascular risk, and emphasizes enjoying meals socially, physical activity, and sustainable, seasonal eating.

The historical development and nutritional importance of the olive tree (Olea europaea) constituted an important part of the Mediterranean diet.

Olive tree leaves have been widely used in traditional remedies in European and Mediterranean countries such as Greece, Spain, Italy, France, Tunisia... They have been used in the human diet as an extract, an herbal tea, and a powder, and they contain many potentially bioactive compounds that may have antioxidant, antihypertensive, antiatherogenic, anti-inflammatory, hypoglycemic, and hypo-cholesterolemic properties.

The olive tree is widely cultivated for the production of both oil and olives. A traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world due to their nutritional value, as they have a role in the prevention of coronary heart disease and certain cancers. In addition, they provide a rich source of natural antioxidants, fairly stable against auto-oxidation and suitable for human health.