Se conoce como dieta mediterránea al modo de alimentarse basado en una idealización de algunos patrones dietéticos de los países mediterráneos, especialmente: España, Portugal, Francia, Italia, Grecia y Malta. Las características principales de esta alimentación son un alto consumo de productos vegetales (frutas, verduras, legumbres, frutos secos), pan y otros cereales (siendo el trigo el alimento base), el aceite de oliva como grasa principal, el vinagre y el consumo regular de vino en cantidades moderadas.

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The Mediterranean diet is a modern nutritional recommendation originally inspired by the dietary patterns of Greece, Southern Italy, and Spain in the 1940s and 1950s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products. There is tentative evidence that the Mediterranean diet lowers the risk of heart disease and early death. Olive oil may be the main health-promoting component of the diet. There is preliminary evidence that regular consumption of olive oil may lower all-cause mortality and the risk of cancer, cardiovascular disease, neurodegeneration, and several chronic diseases.

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