Olive oil – biochemical composition and nutritional properties

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.