Virgin olive oil (Note 2) has the highest content of these antioxidant substances and trace elements. The content of phenolic substances in olive oil is closely related to the climate conditions of the olive tree producing area, the harvest time of the olive fruit and the maturity of the fruit. Processing and storage methods also have a certain impact on the phenolics in olive oil. Phenolic substances have many biological effects, such as hydroxytyrosol's inhibitory effect on platelet aggregation and anti-inflammatory effect, and oleorecane, which can promote the formation of nitric acid, has strong vasodilatory and antibacterial effects. Oxidized LDL contributes to atherosclerosis, and olive oil has potent antioxidant protection against LDL. Moreover, it improves the body's cells' ability to resist the toxic side effects of oxidants. Pure virgin olive oil Note 2 is rich in these substances and has a strong antioxidant effect. It can act as a scavenger to prevent damage caused by free radicals and prevent the formation of cancer.