Olive oil is a mixture of various substances in which triclycerids hold a major percentage, being responsible for this oily feeling when taste and touch.

  • Free fatty acids (saturated and unsaturated)
  • The triclycerid breakdown into free fatty acids adds to the oil acidity. The lower the acidity, the finest the quality
  • Hydrocarbon (squalene mostly)
  • Phenols natural antioxidant, responsible for the bitterness and the sense of burning when consuming fresh olive oil.
  • Sterol beta sitosterols mostly
  • Tocopherols giving vitamin energy, natural antioxidant also
  • Colouring matters offering a special colour (chlorophyl and various carotenoids).
  • Triterpine alcohol (erythrothiol and uvaol) being a major factor in the diversification between olive oil and pomace oil (contains more)
  • Phospholipids lecithin mostly.
  • Volatile components offering flavour and special aroma.
  • Oleuropein which gives the bitter taste. Its quantity differs depending on the olive tree variety, climate conditions and the pressing procedure (digestive, anti – hypertensive, antibiotic and anti inflammatory properties).