The dietary consumption of extra virgin olive oil (EVOO)is believedto slow the progression of Alzheimer’s disease (AD) symptoms.Its protective mechanisms are unclear, but specific EVOO phenoliccompounds can individually impede the aggregation of amyloid-β(Aβ) peptides and the microtubule-associated protein tau, twoimportant pathological manifestations of AD. This evidence concerns the gene MAPT and early-onset autosomal dominant Alzheimer disease.