Olive oil

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

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Synonym(s)

oleum olivae; Oleum olivarum

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DefinitionThis section has been translated automatically.

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

Ingredient(s)This section has been translated automatically.

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).

Note(s)This section has been translated automatically.

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

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer