In the traditional Mediterranean diet, fruits and vegetable were locally grown and often consumed raw or minimally processed. This may be crucial given our ever growing understanding of the potential protective factors of dietary fiber, antioxidants and other micronutrients found in plant foods. Olive Oil and Total Fat Olive oil, high in monounsaturated fat is a good source of antioxidants and is the area's principle source of fat. However the diet was very low in saturated and polyunsaturated fat. For more the 30 years, researchers have known that a high intake of fat in the form of olive oil in the traditional Greek diet did not have any apparent negative health consequences.
Researches believe that olive oil was neutral with respect to effects of serum cholesterol.
Low to Moderate Consumption of Dairy Products Dairy products from a variety of animals, goats, sheep, buffalo, cows and camel, primarily in the form of cheese and yogurt, were traditionally consumed in low to moderate amounts. In the entire region, very little fresh milk was consumed and meals were usually accompanied by wine or water. Researches suggest that the live bacterial cultures of yogurt may have contributed to the regions good health. Following the Mediterranean diet, butter and cream should be used on special occasions. Olive oil is the preferred fat.