Constituents
Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process.
| Fatty acid | Percentage | ref. |
|---|---|---|
| Oleic acid | 55 to 83% | |
| Linoleic acid | 3.5 to 21% | |
| Palmitic acid | 7.5 to 20% | |
| Stearic acid | 0.5 to 5% | |
| Linolenic acid | 0 to 1.5% |
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