The result of these studies connect the composition of the fatty acids in olive oil,and especially the high content in monounsaturated oleic acid and the relationship of saturated with unsaturated fatty acids, with the increase in the ratio of HDL:LDL cholesterol. It has been demonstrated that the combination of the fatty acids in pure virgin olive oil approximates, more than in the case of any other oil, to the composition of human breast milk. This fact, as well as its high content in Vitamin E and Provitamin A, leads to its impotence not only in the nutrition of adults but also of children and women during pregnancy nad lacation.

Extra virgin olive oil is ideal for cooking and frying. Because of its composition, it can withstand high temperatures - up to 220 °C - in contrast to other fats and oils such sunflower oil (170 °C), corn oil (160 °C) and margarine (150 °C) and butter (110 °C). Also, because of the antioxidants it contains, it is protected from changes through oxidation. 

Extra virgin olive oil constitutes the main ingredient of the Mediterranean Diet of which Cretan diet is the most typical example whether in cooking, frying or steaming, and its flavour and arom perfectly compliment raw or cooked salads and vegetables, sauces, grilled or boiled fish and many other dishes.