Organic olive oil tends to be damaged less quickly, since the olives used to prepare it are harvested when they are at their exact point of ripeness. The organic production process, from the selection and cleaning of the olives to extraction and storage, prevents the degradation of the ecosystem by respecting the natural cycles of the plantations. It contains several antioxidants, including hydroxytyrosol and oleocanthal. Hydroxytyrosol is considered one of the most potent natural antioxidants and can protect cells from oxidative damage caused by free radicals and reduce the risk of cardiovascular disease. Oleocanthal, present in extra virgin olive oil, provided it has been obtained by cold extraction and preserved in good conditions, is also involved in several disease prevention and recovery processes, but according to scientific studies, its capacity is concentrated in the accelerated elimination of cancer cells.