What is inside?

Olive oil is a complex natural compound extracted from olives, the fruit of the olive tree Olea europea.

Olive oil is constituted of fatty acids, vitamins, volatile components, water-soluble components and microscopic bits of olive.

Monosaturated and polyunsaturated fatty acids present are called oleic, linoleic and linolenic.

The monosaturated oleic acid makes from 55 to 85% of olive oil. Linoleic and linolenic, that are polyunsaturated, are present in 9 and 0-1.5%, respectively.

Monounsaturated fats and polyunsaturated fats are not associated with the increased risk of heart disease to the same extent as saturated fat, present in animal products and some plant sources such as coconut oil, palm kernel oil and cocoa butter.

The compounds known as polyphenols are natural antioxidants existent in olive oil, which have been shown to be beneficial for human health. Antioxidant polyphenols are present in the amount of 5 mg per 10 grams of olive oil. Among the health advantages of olive oil consumption are sunburn healing, decrease of cholesterol levels, blood pressure lowering and, reducing the risk of coronary disease.

It contains vitamin A, vitamins B1, B2 and B3 (Thiamine, Riboflavin and Niacin), vitamin K, vitamin C and vitamin E (both with antioxidant properties).

Olive oil is a rich source of the natural antioxidant vitamin E. Only one tablespoon contains 1.6mg, what corresponds to 8% of the daily recommended intake.

Minerals like calcium, phosphorus, iron, sodium and potassium are also present in olive oil.

Read more in http://www.internationaloliveoil.org/oliveworld_mediet.asp.