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1 Italian Olive Oil vs. Greek Olive Oil vs. Spanish Olive Oil – How to Choose 808
2 Olive v. Canola 221
3 How to Store your Olive Oil? 165
4 How to Choose an Olive Oil? 170
5 Trade Standard : EU Designations and definitions 208
6 Olive Oil Facts 209
7 Olive Oil Glossary 191
8 How to Keep Olive Oil Fresh? 241

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Olive Oil Facts

Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive.

Triacylglycerols are the major energy reserve for plants and animals. Chemically speaking, these are molecules derived from the natural esterification of three fatty acid molecules with a glycerol molecule. The glycerol molecule can simplistically be seen as an "E-shaped" molecule, with the fatty acids in turn resembling longish hydrocarbon chains, varying (in the case of olive oil) from about 14 to 24 carbon atoms in length.

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