For centuries, the natural juice of the olive, which is composed of an ideal chemical structure without extractions or enhancements, has provided health and longevity to the people of the Mediterranean. Its nutritional and biological value is extremely important. Olive oil is among the 10 most beneficial foods. The table below shows its constituent substances, to which another 600 antioxidants should be added:


Vitamin Ε 3-30mg

Pro-vitamin Α (Καροτένιο)

Monounsaturated fatty acids 56-63% (Oleic acid)

Polyunsaturated non-fatty acids 3.5 -20% (Linolenic acid)

Polyunsaturated fatty acids 0 – 1.5% (Linoleic acid)

Saturated fatty acids 8 – 23.5%

Fat 99% (990 cals/100g)


Olive oil contains fatty acids, which can be saturated, monounsaturated or polyunsaturated. Olive oil contains mainly monounsaturated fatty acids (up to 83% in the form of oleic acid), some saturated fats, as well as basic polyunsaturated fats, such as linoleic acid. The coexistence of oleic with linolenic and linoleic acid gives olive oil its unique biological value.


Natural antioxidants: In addition to fatty acids, olive oil also contains small amounts of other beneficial elements, such as vitamins A and E, minerals, selenium, as well as a heterogeneous class of polyphenolic substances, the so-called antioxidants. Specific antioxidant substances protect cells from oxidative stress, active oxygen and free radicals. Some free radical substances can damage nucleic acids and proteins. They are considered to be factors in chronic diseases such as cancer.