Extra virgin olive oil consumption can help improve bone mineralization and calcification. It helps the body absorb calcium , which is a key player in preventing osteoporosis, aiding in thickening the bones.  Another reason to add olive oil to your diet.

A recent article based on review of 37 scientific studies reports that the phenols in extra virgin olive oil may prevent loss of bone mass. There is already evidence that populations who consume the Mediterranean diet have a lower incidence of osteoporosis and fractures. In 2013, a large cohort study of 188,795 subjects from eight European countries reported that subjects with a higher adherence to the Mediterranean diet had a lower risk of hip fractures.

Oleuropein, a key phenolic component of olive oil, may prevent bone loss associated with osteoporosis and aging by increasing formation of osteoblasts (bone-forming cells) from bone marrow stem cells, and decreasing generation of fat cells. In animal studies, oleuropein protected against bone loss by preventing inflammation-induced osteopenia.

Diet plays a significant role in maintaining healthy bones for which it is important to eat foods rich in calcium and Vitamin D, as well as those containing minerals including phosphorus, magnesium, zinc, boron, iron, fluoride, and copper. When it comes to improving levels of calcium, dairy products like yogurt, cheese, and fortified milk are very often recommended but olive oil can also be a good source. In one cup (216mg), olive oil contains 2.2mg of Calcium, as well as necessary minerals such as Iron (1.2mg), Potassium (2.2mg), and sodium (4.3mg).

Link between olive oil intake and bone health was investigated in another study that evaluated three groups of elderly men over a two-year period. Their Mediterranean diets included a daily intake of at least 50 milliliters of virgin olive or 30 grams of mixed nuts, while the third group consumed a low-fat Mediterranean diet. At the end of the study period, the researchers found that only the group with extra intake of olive oil had increased levels of serum osteocalcin and procollagen I N‑terminal propeptide procollagen, both of which are associated with a protective effect on bone health.

There is a positive association between intake of monounsaturated fatty acids and bone mineral density. This is highlighted in a study that reports that incidence of fractures is lower in Greece, where olive oil is the main source of monounsaturated fatty acids.