In addition to its anti-inflammatory and antioxidant components, extra virgin olive oil (EVOO) is known to contain compounds with antiviral properties, although their ability to work against the novel coronavirus has not yet been documented. For example, a patent claims that oleuropein, one of the main phenolic compounds in EVOO, has potent antiviral activities against several types of viruses. In a separate study, oleuropein also “showed significant antiviral activities” against respiratory syncytial virus and para-influenza type 3 virus. Other research has also discussed the antiviral effect of another phenol in EVOO, hydroxytyrosol, on the influenza virus.

Antiviral characteristics of Virgin Olive Oil.Eviasis.ent

Antiviral characteristics of Extra Virgin Olive Oil

Beneficial Effects and Antiviral properties of Extra Virgin Olive Oil

Extra Virgin Olive oil may exert beneficial effects on the human health and especially on the immune system, because it contributes to the reduction of typical inflammatory activity observed in patients suffering from autoimmune disorders [1], but without exacerbating the susceptibility to pathogen agents. This might lead us to believe that extra virgin olive oil is the perfect anti-inflammatory food for the coronavirus era.

Extra virgin olive oil is a valuable component of a healthy diet and lifestyle that can help keep our immune system strong and reduce the inflammation and oxidative stress that lead to a variety of diseases. Studies have shown that Extra virgin olive oil helps prevent diabetes and cardiovascular disease, as well as other diseases and conditions [2] that increase individuals’ risk for serious cases of COVID-19. While additional research is required before benefits against coronavirus infection can be ensured.


  1. Puertollano MA, Puertollano E, Alvarez de Cienfuegos G, de Pablo Martínez MA. Aceite de oliva, sistema inmune e infección Olive oil, immune system and infection]. Nutr Hosp. 2010 Jan-Feb;25(1):1-8. Spanish.
  2. Zabetakis, I.; Lordan, R.; Norton, C.; Tsoupras, A. COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients 2020, 12, 1466.