How much olive oil should you take a day?
The ritual · 5 min read · 2026-07-14
The evidence runs from about one tablespoon a day up to the 50 ml a day PREDIMED asked of its participants, taken raw. What matters as much as the amount is the polyphenol content: a low-phenolic oil at any dose does very little.
Key points
- From 15 ml a day up to the 50 ml used in PREDIMED. That is the range the trials cover.
- The EFSA health claim needs 5 mg of hydroxytyrosol per 20 g of oil, which most supermarket oils never reach.
- Take it raw. Heat destroys the compounds you are paying for.
- A daily habit beats an occasional large dose.
It is the first question people ask, and it has a real answer. The studies that found the biggest benefits did not use a splash here and there: they used olive oil as the main fat, every single day.
What the trials actually used
In the PREDIMED trial, the group assigned to a Mediterranean diet with extra virgin olive oil was asked to consume at least four tablespoons a day across all their cooking and eating, and that group saw roughly a third fewer major cardiovascular events. Large observational studies point the same way at lower intakes: in Harvard cohort data, people eating more than half a tablespoon a day had meaningfully lower mortality than those who rarely touched it. You can read what those studies found in what the longest-lived people actually eat.
The practical number
A tablespoon a day is the floor. The upper end of the evidence is higher than most people expect: PREDIMED asked its participants for at least 50 ml a day, and that is the arm that saw fewer heart attacks and strokes. We pour a 40 ml shot, which sits inside that range, and everything you drizzle at the table after it is a bonus.
Why the dose alone is not the point
Here is the part almost nobody tells you: the amount only matters if the oil contains the active compounds. The European Food Safety Authority will only allow the olive-oil health claim for oils delivering at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, and a great many oils on the shelf fall below that line. Four tablespoons of a tired, refined oil can deliver less than one shot of a fresh, high-phenolic one. This is why the count belongs on the label rather than in the marketing, and why our oil is built around it.
Can you have too much?
Olive oil is calorie-dense, at roughly 120 calories per tablespoon, so it should replace other fats rather than be added on top of them. That is exactly what happened in the trials: the oil displaced butter, margarine and seed oils. Beyond that, there is no established upper limit for culinary use, and Mediterranean populations have eaten it in large daily quantities for millennia.
Common questions
How much olive oil should I take a day?
From about 15 ml up to the 50 ml a day PREDIMED used, taken raw. A 40 ml shot in the morning sits inside that range and is the simplest way to be sure you get it.
Is a tablespoon of olive oil a day enough?
Yes. Even about half a tablespoon a day is associated with lower mortality in large cohort studies, provided the oil is a genuine extra virgin with its polyphenols intact.
Should I drink olive oil on an empty stomach?
Taking it neat in the morning is a clean, reliable way to get the full dose before food or heat interferes. There is no strong evidence that an empty stomach is required, but it does make the habit easy to keep.
Does the amount matter more than the quality?
No. Quality comes first. The health effects are driven by polyphenols, so a large dose of a refined or elderly oil can deliver less benefit than a single shot of a fresh, high-phenolic one.
Keep reading
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