Composition of olive oil Olive oil is a mixture of glycerides, which are esters of glycerol with fatty acids. In addition, olive oil contains small amounts of free fatty acids, glycerol, phosphatides, flavour compounds, sterols and other minor components. The fatty acid composition of olive oil is influenced by different factors, such as the variety of the olive tree, agricultural and climate factors. Although the largest proportion of fatty acids is esterified with glycerol, small quantities of fatty acids form esters with a variety of other alcoholic compounds, including methanol, ethanol and triterpene alcohols. The main triterpene of olive oil is squalene, a biochemical precursor of sterols.
Olive oil is richer in squalene than most vegetable oils.
Furthermore, there are different polycyclic aromatic hydrocarbons present in olive oil, as well as small quantities of b -carotene. Most of the tocopherol in olive oil is a -tocopherol which has the highest vitamin E activity. In general, native olive oils have a higher vitamin E content than refined olive oils. The olive mesocarp contains phenolic compounds which are mainly water soluble. Some quantities of phenolics, however, are carried into the olive oil.