Olive oil

Olive oil is a vegetable oil obtained from the flesh and kernel of olives.

Triglycerides (glycerol-bound (esterified) various fatty acids), oleic acid (55-83%), palmitic acid (3-21%). Furthermore, linoleic acid, stearic acid and palmitoleic acid in small amounts (about 0-5%).

The unsaponifiable portion is between 0.5% and 1.3%. This portion contains: sterols, squalene and chlorophyll. Olive oil also contains small amounts of phospholipids, carotenoids, alpha-tocopherol and vitamin A.

Among the aroma determining components are various aldehydes, terpenes, alcohols and esters.

Olive oil can vary incolour from green-brownish (colour of the chlorophyll) to light yellow (colour of the carotenes).

Virgin olive oil is a pure natural product. Olive oil is composed of 77% monounsaturated, 9% polyunsaturated and 14% saturated fatty acids.