Elected intangible cultural heritage of humanity by UNESCO for the cultural values it promotes (territory and biodiversity), it is based on the consumption of foods of plant origin.
Ancel Keys, an American epidemiologist and nutritionist, was the first to use the terms ‘Mediterrenean Diet’. He was fascinated by the low incidence of cardiovascular diseases and gastrointestinal disorders, derived from the typical diet of Mediterranean populations, based on the consumption of cereals, fruit, vegetables, extra virgin olive oil, legumes, fish and reduced consumption of meat.

Subsequent studies have confirmed the validity of this diet.

Inevitable in this diet is the use of extra virgin olive oil, a faithful ally of health, which is consumed at every meal.

Extra virgin olive oil, consumed in the recommended doses (never exaggerate!) improves metabolism and does not lead to weight gain. The fats it contains, added to food, have an anti-insulin effect. It is the most digestible and healthiest of fats and it has positive effects on the entire gastrointestinal system.