Table 1.

Olive oil composition.

Olive oil constituents	% of total weight	% of total fatty acids	% of total saturated fatty acids	% of total unsaturated fatty acids	% of unsaponifiable fraction
Saponifiable fraction	98–99
Saturated fatty acids		15–25
Palmitic acid			7.5–20
Stearic acid			0.5–5.0
Myristic acid			≤0.03
Arachidic acid			≤0.06
Unsaturated fatty acids		75–85
Oleic acid				55–83
Palmitoleic acid				0.3–3.5
Linoleic acid				2.5–21
Gadoleic acid				≤0.4
Alfa-Linolenic acid				≤1
Unsaponifiable fraction	1–2
Polyphenols					18–37
Hydrocarbons					30–50
Tocopherols					2–3
Triterpene acids					Trace