Prevents Blood Clotting

In the hills of Calatabiano, where ancient olive trees overlook the sea and breathe the volcanic air of Mount Etna, Boscolivo Organic Extra Virgin Olive Oil is carefully crafted to preserve not only its exquisite flavor—but also its powerful health-promoting properties.

Among its most important physiological benefits is its potential to help reduce the risk of abnormal blood clot formation, a key factor in preventing conditions such as stroke, deep vein thrombosis, and heart attack. Boscolivo is naturally rich in oleocanthal, a unique polyphenol known for its anti-inflammatory and antithrombotic effects—often compared to those of non-steroidal anti-inflammatory drugs (NSAIDs) like ibuprofen, but entirely natural.

Research shows that oleocanthal and other phenolic compounds in extra virgin olive oil can modulate platelet activity, reduce clotting factors, and improve endothelial function—thus lowering the likelihood of clot formation within arteries and veins.

Furthermore, the monounsaturated fatty acids (MUFA) in olive oil, especially oleic acid, have been associated with reduced blood viscosity and enhanced vascular flexibility, further promoting a healthy circulatory system.

Cold-pressed just hours after harvest, Boscolivo preserves the full spectrum of bioactive compounds—making it more than a condiment: it’s a natural protector for your cardiovascular system.

Scientific References

1. Beauchamp, G. K. et al. (2005). Phytochemistry: Ibuprofen-like activity in extra-virgin olive oil. Nature, 437(7055), 45–46.

2. Fitó, M. et al. (2005). Anti-inflammatory effects of virgin olive oil polyphenols: the role of the Mediterranean diet. European Journal of Clinical Nutrition, 59(6), 785–792.

3. Ruano, J. et al. (2005). Consumption of phenol-rich olive oil improves the systemic circulation and reduces blood pressure. American Journal of Clinical Nutrition, 82(2), 331–336.

4. Visioli, F. & Galli, C. (2001). Biological properties of olive oil phytochemicals. Critical Reviews in Food Science and Nutrition, 42(3), 209–221.