Thepresentstudydelineatestheeffectsofincorporationof1%diallylsulfide(DAS)into extra virgin olive oil (EVOO) on the physico-chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl 4 -induced acute liver injury inmice.ResultsshowedthattheDAS-richEVOOexhibitedgoodoxidativestability over one-month storage and preserved its original quality-related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin,apigenin,andsterols).ComparedwithEVOOorDAS,theDAS-richEVOO displayedthehighestDPPHandABTS-radicalscavengingactivitiesandshowedthe strongestcellularantioxidantactivity(CAA).Inconnectionwithitsfreeradicalscav-engingactivityandCAA,DAS-richEVOOsignificantlynormalizedtheserumALTand ASTlevelsandpreventedtheincreaseininterleukin-6inCCl 4 -intoxicated mice. The manifest anti-inflammatory and hepatoprotective effects of DAS-rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrich-mentwithDAScouldopenupopportunitiesforthedevelopmentofnovelfunctional food with improved antioxidant and hepatoprotective properties.