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There are some intriguing findings around olive oil, its polyphenols and arthritis, particularly when it comes to inflammation and joint health. But the research is still limited, and the studies so far don’t give us enough evidence to say that eating extra virgin olive oil can improve or treat arthritis. For now, it’s an interesting area of research that needs more study in people.
Olive oil has been studied for years for its possible role in cardiovascular health, but researchers have also started looking at a different question: what might it mean for inflammation?
The answer may have something to do with the compounds found in extra virgin olive oil, particularly its polyphenols. These naturally occurring compounds give extra virgin olive oil much of its bitterness and peppery character, and some have been shown in laboratory research to have antioxidant and anti-inflammatory properties. Polyphenols are something we know a lot about at MasWorth, and we’ve covered them in much more detail in our guide to high-polyphenol olive oil.
That sounds promising, especially when arthritis involves inflammation - but there’s a little more to it than that. That’s why we’re taking a closer look at the research today, to find out what scientists actually know about olive oil and arthritis.
The authorised health claim
Before we get into the research, it’s worth knowing what health claim has actually been authorised for olive oil polyphenols.
The European Food Safety Authority allows one authorised claim - that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, when consuming at least 20g of olive oil a day (around 1½ tablespoons) providing at least 5mg of hydroxytyrosol and its derivatives.
When it comes to arthritis, though, the research is still being explored. That’s what we’ll be looking at next.
What does the latest research actually tell us?
We’ve looked at five studies, ranging from research on olive oil polyphenols and inflammation to studies involving people with rheumatoid arthritis. Each has its own strengths and limitations, but together they give us a clearer picture of what we know so far - and where the evidence is still limited.
1. Tamburini et al. (2025): Testing olive oil polyphenols on cells from RA patients
Researchers at the University of Palermo wanted to see how polyphenols from extra virgin olive oil might affect cells involved in rheumatoid arthritis. They took blood cells from people living with RA and exposed them to polyphenol-rich extracts from Sicilian extra virgin olive oil in the laboratory.
What they found: The olive oil extracts reduced signs of oxidative stress and lowered levels of several substances involved in inflammation. They also appeared to increase the cells’ antioxidant response.
What does this tell us? It’s an interesting finding because it suggests that olive oil polyphenols can affect some of the processes involved in inflammation. But this was a laboratory study using isolated cells, not people eating olive oil. It can tell us that the compounds have some biological effects, but not whether eating extra virgin olive oil would have the same effect in someone with rheumatoid arthritis.
2. Erturk et al. (2025): Extra virgin olive oil in a rat model of osteoarthritis
The next study looked at what happens when extra virgin olive oil is actually included in the diet. Researchers in Turkey induced osteoarthritis in rats, then gave one group a diet supplemented with extra virgin olive oil for 21 days.
What they found: The rats given extra virgin olive oil showed less damage to their cartilage and less inflammation around the joints. They also had lower signs of oxidative stress and less damage to the cells that make up cartilage.
How it compares with other research: This moves the research a step beyond a laboratory dish because the rats were eating the olive oil. The results suggest it may have an effect on some of the processes involved in osteoarthritis.
But rats are not people, and this was a specific model of osteoarthritis created by the researchers. We also can't take the amount given to the rats and apply it directly to a human diet. So, while the results are interesting, we still need research in people to know whether the same thing happens in humans.
3. De Vito et al. (2023): Dietary olive oil intake in 365 people with rheumatoid arthritis
This study moved from the lab to people. Researchers in Italy looked at 365 people living with rheumatoid arthritis and compared how much olive oil and nuts they ate with their levels of disease activity.
What they found: People who reported eating more olive oil tended to have lower disease activity. The association was strongest among those with more severe or longer-standing rheumatoid arthritis.
How it compares with other research: The previous two studies could only show that olive oil's chemistry does something to cells and tissue. This is useful because it looks at real people eating real food, rather than cells in a lab, but the study can only show that the two things were linked. It can't tell us whether eating more olive oil actually led to lower disease activity - other parts of the diet or lifestyle could have played a role too.
4. Hekmatpou et al. (2020): A randomised trial of topical olive oil in rheumatoid arthritis
This study looked at olive oil in a completely different way. Rather than eating it, women with rheumatoid arthritis had olive oil applied to the skin around their fingers and knees. The researchers then measured changes in morning joint pain and swelling.
What they found: The women reported less pain after the treatment, and the number of painful and swollen joints also decreased.
How it compares with other research: This was a randomised trial, so it gives us more useful evidence than an observational study. But it’s important to remember that the olive oil was applied to the skin, rather than eaten.
That means we can’t use these results to say that eating olive oil would have the same effect. It’s an interesting result in its own right, but it answers a different question about how olive oil might affect arthritis.
5. Forsyth et al. (2018): The most rigorous look yet
Rather than looking at one study, researchers in this review looked across more than 1,000 studies on the Mediterranean diet and rheumatoid arthritis. Only four met their criteria for prospective research in people.
What they found: Some of the studies found improvements in pain and measures of disease activity among people following a Mediterranean-style diet, but when it came to preventing rheumatoid arthritis, the research didn’t show a significant link. Overall, the reviewers concluded that there was not enough evidence to recommend the Mediterranean diet specifically for preventing rheumatoid arthritis.
How it compares with other research: By combining the available human evidence, this review gives a more reliable picture than any single trial - but it comes with one important limitation: the review looked at the Mediterranean diet as a whole, rather than olive oil on its own. So even where benefits were reported, we can't say that olive oil was responsible.
It leaves us with some interesting findings, but also a fairly clear reminder that there is still a lot more to learn.
The evidence so far
Taken together, the research gives us some promising findings, but not a clear answer.
Laboratory studies suggest olive oil polyphenols can affect processes involved in inflammation. Research in people has also found a link between higher olive oil intake and lower disease activity in rheumatoid arthritis, while one trial found improvements when olive oil was applied to the skin.
The problem is that these studies are looking at very different things. We still don’t have enough good-quality research to know whether eating extra virgin olive oil can make a meaningful difference to arthritis, how much might be needed, or to what extent its polyphenols are responsible.
The future of olive oil and joint health research
Research in this area is still moving. In May 2026, a systematic review published in Molecular Nutrition & Food Research looked at the evidence on olive-derived extracts and compounds for osteoarthritis and degenerative joint pain. Researchers found some evidence that these compounds may help reduce pain, but the authors described the overall evidence as limited and preliminary. Only six human studies met their criteria, and the studies varied quite a bit in how they were designed and what they tested.
Researchers are also looking at the wider Mediterranean diet and its relationship with rheumatoid arthritis, with extra virgin olive oil often playing an important part. These studies are useful for understanding the bigger picture, but they can’t tell us what olive oil itself contributes.
The next really useful step would be studies that put olive oil itself under the microscope in people, with enough participants and enough time to work out whether the effects seen so far translate into real differences in pain or inflammation. For now, there are some interesting findings, but we don’t have enough evidence to say with confidence what they mean for people with arthritis.
That’s really what our research pieces at MasWorth are about - taking a closer look at the science behind olive oil, without getting carried away by what it might mean.
If you’re interested in learning more, keep exploring with our pieces on olive oil and cardiovascular health and olive oil and brain health.
Frequently Asked Questions
Is olive oil good for arthritis?
There are some interesting findings, but we don’t have enough evidence to say that olive oil helps with arthritis. Research is looking at its possible effects on inflammation and joint health, but there is currently no authorised UK or EU health claim linking olive oil with arthritis.
Does eating olive oil have the same effect as applying it to the skin?
Not necessarily. Applying olive oil to the skin and eating it are two very different things, so the results from one type of study can’t simply be applied to the other.
How much olive oil do the studies use?
There’s no standard amount for joint health. The studies use different amounts depending on what they’re investigating, and a specific daily dose for arthritis hasn’t been established.
Scientific references
Scientific and nutritional information disclaimer
The information on this website is provided for educational and informational purposes only and summarises published scientific research and general nutritional information relating to olive oil and olive polyphenols. It is not intended as medical, nutritional or dietary advice and should not be relied upon as a substitute for advice from your doctor, registered dietitian or other qualified healthcare professional. Scientific studies reflect the findings of their respective authors and should not be interpreted as evidence that the same results will occur for every individual or from the consumption of any particular product. Any health claims made in relation to our products are limited to those expressly authorised under applicable UK and EU nutrition and health claims legislation.
