The tomato is one of the most important agricultural products that exist in the whole world. It is a food that is very present in the Mediterranean diet and whose properties are the most healthy for the organism, such as its low caloric content, its almost non-existent cholesterol and its high fiber and protein content. In addition, tomatoes are rich in vitamin A, C, E, potassium, beta-carotene and lycopene. The latter is a chemical that exists naturally and that is responsible for the characteristic red color. It is one of the most abundant pigments in tomatoes called carotenoids, since it comprises approximately 80-90% of the pigments present. The amount of lycopene in fresh tomatoes may vary depending on the species, its maturity and the environmental conditions in which it is produced. Normally tomatoes contain about 3 to 5 mg of lycopene per 100 g of raw tomato.

In tomato, as in other products is present, lycopene is bound to its matrix, so its complete release is complex and hinders the total absorption in the digestive system. Due to its liposoluble nature, we will improve the absorption of lycopene mixing it with olive oil, enhancing its multiple antioxidant properties. In this way, extra virgin olive oil with lycopene is the perfect combination for both products, making it a perfect tandem for toast, pasta, salads and in general any dish of Mediterranean cuisine.