Scientists have shown that the Mediterranean Diet as a lifestyle is beneficial for the health and well-being of people.

In addition, it contributes to the maintenance of sustainable agriculture and to protecting the environment.

The Mediterranean Diet is a valuable cultural heritage, which from simplicity and variety has resulted in a balanced and complete combination of foods, based on fresh, local, and seasonal products when possible.

It has been transmitted from generation to generation for many centuries and is intimately linked to the lifestyle of Mediterranean peoples throughout their history.

It has evolved, welcoming and wisely incorporating new foods and techniques as a result of the strategic geographical position and the capacity for fusion and exchange of the Mediterranean peoples.

It has been and continues to be an evolutionary, dynamic, and vital cultural heritage. There is no doubt that in the Mediterranean when we talk about ingredients in their diet, wheat, vine and olive oil, legumes, vegetables, fruits, fish, cheeses, nuts, and perhaps a basic ingredient: sociability.

The Mediterranean Diet is characterized by:

The abundance of plant foods, such as bread, pasta, rice, vegetables, legumes, fruits and nuts.

The use of olive oil as the main source of fat.

Moderate consumption of fish, shellfish, poultry, dairy products (yogurt, cheeses) and eggs.

The consumption of small amounts of red meat and daily contributions of wine are usually consumed during meals.

Its importance in the health of the individual is not limited to the fact that it is a balanced, varied diet with an adequate macronutrient intake. To the benefits of its low content of saturated fatty acids and high monounsaturated, as well as complex carbohydrates and fibre, we must add those derived from its richness in antioxidant substances.

(Source: Mediterranean Diet Foundation)