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).