橄榄油（Olea europaea）是地中海饮食的主要成分之一，由较高比例的单不饱和脂肪酸（例如油酸）组成；多不饱和脂肪酸，例如亚油酸；和次要化合物，例如酚类化合物，特别是羟基酪醇。事实上，后者更受人们关注，因为它们在大众医学中得到了广泛的应用。近年来，据文献记载，酚酸，特别是羟基酪醇具有抗炎、抗氧化和抗增殖作用，因此人们对其在临床实践中，特别是实体肿瘤和血液肿瘤中的可能应用产生了兴趣。这项工作旨在总结和分析文献中存在的关于橄榄油微量成分在某些血液肿瘤中可能使用的体外和体内研究。事实上，近年来，人们对营养科学作为治疗肿瘤病理的可能辅助手段的兴趣有所扩大。尽管值得强调的是，关于我们的研究对象，临床前和临床研究仍然很少，但是，有可能记录临床实践中可能感兴趣的作用。

Olive oil (Olea europaea) is one of the major components of the Mediterranean diet and is composed of a greater percentage of monounsaturated fatty acids, such as oleic acid; polyunsaturated fatty acids, such as linoleic acid; and minor compounds, such as phenolic compounds, and particularly hydroxytyrosol. The latter, in fact, are of greater interest since they have found widespread use in popular medicine. In recent years, it has been documented that phenolic acids and in particular hydroxytyrosol have anti-inflammatory, antioxidant, and antiproliferative action and therefore interest in their possible use in clinical practice and in particular in neoplasms, both solid and hematological, has arisen. This work aims to summarize and analyze the studies present in the literature, both in vitro and in vivo, on the possible use of minor components of olive oil in some hematological neoplasms. In recent years, in fact, interest in nutraceutical science has expanded as a possible adjuvant in the treatment of neoplastic pathologies. Although it is worth underlining that, regarding the object of our study, there are still few preclinical and clinical studies, it is, however, possible to document a role of possible interest in clinical practice.