This week we bring to you a review of the potential benefits of functional foods for the prevention of coronavirus disease 2019 (COVID-19). In the last few months, the novel coronavirus (SARS-CoV-2) has caused a public health challenge of global concern. Since then, multiple efforts have been made to find effective strategies to prevent COVID-19. Functional foods, such as olive oil (OO) and extra-virgin olive oil (EVOO), have been suggested as potential nutraceuticals to prevent the contraction and further spread of COVID-19. Several antioxidative and anti-inflammatory properties of OO and EVOO have been linked to antibacterial and antiviral activity. In the particular case of EVOO, these properties are attributed to its high phenolic content which enhances the immune system against certain virus including respiratory syncytial virus (RSV), influenza A and B, parainfluenza, or herpes. In this review, olive leaf extract supplementation (20 g, containing 100 mg oleuropein) reduced by 28% the number of sick days reported by athletes prone to upper respiratory infections, and a regular intake of olive leaf extracts was responsible for a 33% reduction of upper respiratory infections. It seems that the antiviral mechanisms attributed to OO and EVOO impede viral envelope function (membrane-specific proteins involved in multiple phases of the virus life cycle), thus an effective mechanism against the SARS-CoV-2. A dose of 20–30 g/day of OO or EVOO has been recommended to boost the immune response, which may have even greater effects if combined with physical activity.