The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Fat Profile

The primary fatty acid found in Extra Virgin Olive Oil is oleic acid (C18:1) – a mono-unsaturated fatty acid. Oleic acid has only one double bond in its chemical structure, making is less susceptible to oxidation – this contributes to the high stability of Extra Virgin Olive Oil.1,2

Evidence also exists to demonstrate that the oleic acid content of Extra Virgin Olive Oil, has associated health benefits:3

  • Oleic acid has been identified as an essential element in the prevention of ischaemic cardiovascular disease.
  • There is specific evidence that diets which are rich in oleic acid (and linoleic acid) can reduce thromboembolic risk, by reducing platelet aggregation.

Click on the below images to magnify:

Figure: Extra Virgin Olive Oil composition
Figure: Triglycerides in Extra Virgin Olive Oil (Oleic acid)
Figure: Fat profiles of common oils – how they compare


  1. Fats and Oils in human nutrition. FAO. Chapter 6. Cooking Oils.
  2. Boskou D. Olive oil chemistry and technology. 2nd 2006. AOCS Press: Illinois.
  3. Cocchi M, Tonello L, Lercker G, et al. Extra virgin olive oil and oleic acid. Nutr Clin Diet Hosp. 2009;29(3):12– 24.