Abstract :Alzheimer’s disease (AD), the most common form of dementia affecting a large proportion of aged people, is considered a protein misfolding disease; accordingly, several therapeutic approaches, including the use of molecules enriched in the Mediterranean diet (MD) that are able to inhibit self-assembly into oligomers and fibrils of amyloidogenic proteins/peptides are under development. Many available data and population studies suggest that greater adherence to the MD enhances cognitive function, reduces both the risk of developing mild cognitive impairment and of its conversion to AD [1,2]. These studies have been better related to the presence of extra virgin olive oil (EVOO) and its polyphenols by the data arising from several population studies such as the Three-City Study Berr et al. and the PREDIMED-NAVARRA study [3,4] and several clinical trials; these include a study carried out in Australia and New Zealand (ACTRN12613000602729) which showed that a cause-effect relationship does exists between MD and aging-dependent cognition [5], and the Prevenciòn con Dieta Mediterrànea Nutrition Intervention Trial (ISRCTN35739639) which led to conclude that a MD supplemented with olive oil or nuts is associated with a significant improvement of cognitive behavior in a population of aged people [6].