Background: Extra virgin olive oil is a key ingredient in the Mediterranean diet, which is considered among the healthiest diets in the world. These benefits are attributed to its unique chemical composition, which consists mostly of oleic acid, in addition to bioactive phenolic substances such as hydroxytyrosol, tyrosol, and oleuropein. In this study, we investigated the antimicrobial activity of olive oil extracts against some pathogenic microorganisms.
Methodology: Biological activity was quantified using standard in vitro assays, including the agar diffusion method. Potato dextrose agar (PDA) was used as the culture medium to test the antifungal properties. Different concentrations of the substance (100%, 75%, and 50%) were cultured on inoculated plates. After an incubation period of 48–72 hours at 25–30°C, the diameter of the inhibition zones was measured in millimetres.
Results: The results showed a clear concentration-dependent antimicrobial effect. Candida showed the highest sensitivity, with inhibition zones of 28 mm, 25 mm, and 20 mm at 100%, 75%, and 50% concentrations, respectively. Staphylococcus (Gram-positive): Showed moderate sensitivity at high concentrations (15 mm at 100%), but exhibited resistance (R) at 50%.
Olive oil, antimicrobial activity, Candida albicans, Staphylococcus aureus, Concentration-dependent inhibition.
Sabreen G. Ghazal. Investigating The Inhibitory Effects of Olive Oil on Staphylococcus Aureus and Candida Albicans Growth: A Comparative Study. Indian Journal of Modern Research and Reviews. 2026; 4(5):266-271
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