**5. Conclusions**

The present findings support that exclusive culinary use of olive oil, as opposed to either non-exclusive or no culinary use of olive oil, beneficially impacts successful aging, particularly among individuals aged over 70 years of age. Therefore, primary public health prevention strategies should

encourage the adoption of dietary practices such as consumption of olive oil in order to promote healthy aging and longevity.

**Author Contributions:** Conceptualization, D.P.; methodology, D.P. and S.T.; statistical analysis, D.P., A.F. and E.C.; writing—original draft preparation, A.F.; writing—review and editing, E.C., N.N., A.-L.M., E.P., L.R., J.-M.H., J.L.A.-M.; supervision, D.P., L.S. and C.C.

**Funding:** The ATTICA study is supported by research grants from the Hellenic Cardiology Society (HCS2002) and the Hellenic Atherosclerosis Society (HAS2003). The MEDIS study was funded by research grants from the Hellenic Heart Foundation, the Graduate Program of the Department of Nutrition and Dietetics, Harokopio University, and Rutgers University, NJ, USA (GA #5884). Stefanos Tyrovolas was supported by the Foundation for Education and European Culture (IPEP), the Sara Borrell postdoctoral program (reference no. CD15/00019 from the Instituto de Salud Carlos III (ISCIII-Spain)), and the Fondos Europeo de Desarrollo Regional (FEDER). Jose Maria Haro, Jose Luis Ayuso, Demosthenes Panagiotakos, Stefano Tyrovolas, Elena Critselis, and Alexandra Foscolou were funded for the ATHLOS project to study trajectories of healthy aging (European Union's Horizon 2020 research and innovation program, gran<sup>t</sup> agreemen<sup>t</sup> No 635316).

**Acknowledgments:** Authors are particularly grateful to the men and women from all areas that participated in the ATTICA and MEDIS studies, as well as to both studies investigators.

**Conflicts of Interest:** On behalf of all authors, the corresponding author states that there is no conflict of interest.
