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Extra virgin olive oil: a great ally for sport and dieting

It’s not just about quantity: food pairings and the quality of extra virgin olive oil affect metabolism, energy levels and recovery

28, Apr 2026

The latest scientific evidence suggests that extra virgin olive oil cannot be regarded merely as a condiment, but as a genuine “metabolic switch”. Its bioactive compounds, particularly polyphenols, help to regulate inflammation, the glycaemic response and the body’s utilisation of fats.

In the case of high-intensity physical activity, extra virgin olive oil plays a significant role in muscle recovery. Intense training sessions cause micro-injuries and inflammation: in this context, substances such as oleocanthal help to reduce the inflammatory response, promoting faster recovery times. At the same time, monounsaturated fats provide stable and sustained energy, which is particularly useful in endurance sports. Intake can reach up to 4–6 tablespoons a day for athletes, spread across main meals. «The quality of extra virgin olive oil is crucial not only for its taste, but also for its impact on the body» emphasises AIFO President Alberto Amoroso. «It is important for consumers to understand how this food can be adapted to different lifestyles, from sport to weight management. All the activities we are carrying out together with Italia Olivicola as part of the Operational Programme set out in Regulation (EU) 2021/2115 have precisely this objective: to inform and guide people towards more informed food choices, highlighting the work of millers and the true quality of extra virgin olive oil».

A key factor remains the quality of the product: the presence of polyphenols and bioactive compounds depends on production processes and storage methods, which determine the oil’s true nutritional value.

Photo © Calum Lewis x unsplash


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