EVERYDAY SCIENCE

Detailed explanation-1: -Olive oil is mainly composed of triacylglycerols (Ca. 98%) [2], primarily consisting of monounsaturated fatty acids, acknowledged for improving several cardiovascular risk factors [3].

Detailed explanation-2: -Olive oil is the principal source of lipids in the Mediterranean diet, with “extra virgin” olive oil (EVOO) referring to an oil fraction produced via mechanical rather than chemical extraction of olives at temperatures that limit effects on intrinsic properties of the oil [1], [2].

Detailed explanation-3: -Examples of lipids include fats, oils, waxes, certain vitamins (such as A, D, E and K), hormones and most of the cell membrane that is not made up of protein.

Detailed explanation-4: -Of the 92 grams contained in 100 ml of oil, only 14 g are saturated fatty acids, while the rest is made up of unsaturated and largely monounsaturated (75%) fats. As with all pure fats, olive oil doesn’t contain carbohydrates, sugars, dietary fiber, protein or salt.

Detailed explanation-5: -The fatty acid composition of olive oil ranges from 7.5 to 20.0% palmitic acid, 0.5 to 5.0% stearic acid, 0.3 to 3.5% palmitoleic acid, 55.0 to 83.0% oleic acid, 3.5 to 21.0% linoleic acid, 0.0 to 1.5% linolenic acid, 0.0 to 0.8% arachidic acid, 0.0 to 0.2% behenic acid, and 0.0 to 1.0% lignoceric acid.