###### Abstract  
Olive oil, as the main source of polyphenols in the Mediterranean diet pattern, is mentioned to show remarkable postprandial bioactivity, contributing to the reduction of cardiometabolic risk factors. In recent years, the consumption of refined olive oil, instead of other olive oil classes, led to a reduced intake of polyphenols from the usual diet. This controlled, human nutritional intervention investigated whether the enhancement of refined olive oil with orange peel extract may modulate postprandial lipemia, glycemia, and oxidative stress in individuals at cardiometabolic risk. In a cross-over framework, 21 participants aged 30-65 years, who met the eligibility criteria, received a fat and carbohydrate meal of mashed potatoes, homogenized with refined olive oil (50 mL) or the functional olive oil, enhanced with 10% orange peel extract, intervening a washout week. Blood draws were performed in fasting, 30 min, 1.5 h, and 3 h after the meal intake. Plasma lipids, glucose, uric acid, and total plasma antioxidant capacity, according to the FRAP method, were measured at each timepoint. A significant reduction of LDL-cholesterol was observed, 1.5 h and 3 h after the functional meal intake, compared to non-significant changes after the control meal (\(p<0.05\)). No other statistically significant interactions were detected to the remaining biomarkers (\(p>0.05\)). Further investigation is needed for safer conclusions about the postprandial modulation of cardiometabolic risk factors by the functional olive oil enhanced with orange peel extract. political bioactivity; polyphenols; functional olive oil; orange peel extract; cardiometabolic risk 25 CVD [2; 3]. In addition, in the \"Prevention with Mediterranean Diet\" (PREDIMED) study, a higher intake of polyphenols from Mediterranean diet sources, including olive oil, was associated with reduced risks of cardiovascular diseases and metabolic syndrome [4]. This beneficial role is related to its bioactive components, such as unsaturated fats, polyphenols, tocopherols, etc., found in virgin and extra virgin olive oil, but not in the commercial, usual type [2]. At this point, it is worth mentioning that, according to the European Council Regulation (1234/2007), olive oil is divided into four edible-commercial classes, categorized by organoleptic characteristics and quality: Extra Virgin Olive Oil (EVOO), Virgin Olive Oil (VOO), Refined Olive Oil (ROO), and pomace olive oil [5; 6]. Examining the content of these olive oil categories, although the fatty acid composition is similar, a gradation is observed in terms of total phenolic content [7; 8]. Although ROO has the same glyceride composition as VOO, its composition contains lower concentrations of \(\alpha\)-tocopherol, squalene, and hydroxytyrosol, degrading its antioxidant activity compared to VOO and EVOO [3; 9]. Recent research highlights the significance of studying the postprandial state, due to its relevance to atherosclerosis [10]. A meal rich in saturated fat and carbohydrates induces a gradual increase in postprandial blood triglycerides and glucose levels. These conditions lead to the rapid induction of low-grade inflammation, endothelial dysfunction, and insulin resistance, while at the same time an excessive production of free radicals by leukocytes is caused, increasing postprandial oxidative stress. These series of postprandial metabolic dysfunctions mentioned are inextricably linked to high cardiometabolic risk [11; 12]. Due to the important role of the aforementioned postprandial model in dietary intake and pathophysiology, scientific interest has turned to the supplementation of high-fat meals with bioactive constituents [11; 12]. In this context, the potential beneficial role of VOO on postprandial inflammation and metabolism has been extensively studied. [PERSON] et al. suggested that the supplementation of a lunch with EVOO may be associated with improved glycemic, lipidemic metabolism, and oxidative stress status, in the postprandial state [13].