Olive oil – biochemical composition and nutritional properties
Emilia Szymańska
Olive oil is composed of approximately 98 percent triacylglycerides—glycerol esters bonded to fatty acids—by volume. The remaining 2 percent consists of minor lipid-derived compounds, including phospholipids, phenolic antioxidants, chlorophyll pigments, and carotenoids such as beta-carotene. These trace constituents are responsible for the oil’s distinctive sensory profile, contributing to its aroma, flavor complexity, and documented health-promoting attributes. In terms of fatty acid distribution, olive oil is notably rich in monounsaturated oleic acid (C18:1), which constitutes between 56 and 83 percent of its total fatty acid content. Conversely, the polyunsaturated alpha-linolenic acid (n-3) is present in relatively low concentrations. The oil further contains meaningful quantities of linoleic acid (n-6, 3.5–20%), palmitic acid (C16:0, 7.5–20%), and stearic acid (C18:0, 0.5–5.0%), positioning it as a nutritionally diverse lipid source within the human diet.
Nutritional properties of olive oil vitamins and minerals
Is it even calories? How many calories does olive oil have?
Application of olive oil
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