Filippo Berio | The Mediterranean Diet

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The Mediterranean Diet

Inspired by the notably low incidence of chronic disease and the high life-expectancy rates of the people living in the Mediterranean Basin during the 1960s, the Mediterranean Diet has been extensively studied over the years.

The Mediterranean diet is defined by:

High consumption of olive oil;
High consumption of legumes and unrefined cereals;
High consumption of fruit and vegetables;
High consumption of fish;
Moderate consumption of dairy products;
Moderate consumption of wine;
Low consumption of red meat and meat products.

Fats represent as much as 40% of the total daily calories in the Mediterranean diet. But because olive oil is a monosaturated fatty acid, it does not have the same cholesterol-raising effect of saturated fats. Olive oil is also a good source of antioxidants.

First mentioned by Hippocrates, the father of medicine, olive oil has been recognised by the people of the Mediterranean for its nutritional, cosmetic and medicinal benefits.