Knowledge Centre

Where olive oil and satiety meet.

The Mediterranean diet is famous for good reasons — but one of the quiet ones is the way it fuels your body's own OEA production.

Oleic acid: the raw material

Extra-virgin olive oil is roughly 55–83% oleic acid, a monounsaturated fatty acid. When you eat oleic acid, enterocytes in your upper small intestine convert some of it into Oleoylethanolamide (OEA) — a lipid messenger your body uses as part of post-meal signalling.

Why modern diets fall short

Highly processed foods often replace monounsaturated fats with refined seed oils and added sugars. Skipped meals, late-night eating and rushed lunches all reduce the natural rhythm of after-meal OEA signalling.

Practical, Australian-friendly ideas

• Cook and finish vegetables with real extra-virgin olive oil.
• Add olives, avocado or a small handful of macadamias to breakfast.
• Choose sit-down meals over eating on the go where possible.

OLEACORE® adds a consistent 300 mg of ultramicronised OEA per day alongside — not instead of — a whole-food Mediterranean-style diet.