It has repellent anti-oxidizing properties and prevent the oxidization of fatty tissue.Olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It helps in avoiding excessive blood coagulation. It can attenuate the effect of fatty foods in encouraging blood clot formation.Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.An olive-oil-rich diet is not only a good alternative in the treatment of diabetes, but also helps in preventing or delaying the onset of the disease.Olive oil also acts like a natural anti-oxidant, that slows down the natural aging process. It also slows down acid overproduction in the digestive system thereby diminishing the potential for ulcers and other gastrointestinal problems.