ABSTRACT
Olive Oil Composition Dimitrios Boskou, Georgios Blekas, and Maria Tsimidou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki, 54124, Hellas, Tel 0030 2310
Introduction e composition of olive oil is primarily triacylglycerols (~99%) and secondarily free fatty acids, mono-and diacylglycerols, and an array of lipids such as hydrocarbons, sterols, aliphatic alcohols, tocopherols, and pigments. A plethora of phenolic and volatile compounds are also present. Some of these compounds contribute to the unique character of the oil.
