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Olive oil is mainly constituted by trygliceridies. They represent the most important group of alimentary fats. Acid fats are distinguish in saturated and non saturated; Olive oil has a composition of non saturated acid fats extremely balanced:
Compared to other mammals, oleic-acid is the fat mainly presents in the human body. The linoleic-acid is contained in the oil with the same proportions of the maternal milk, this makes the extravergine olive oil extremely suitable for childrens. In the oil there are then polynsaturated acid fats, defined essential because they cannot be synthetized from the human body and therefore, they have to be introduced by means of the nourishment. Beyond to this particular composition, we do not have to neglect the presence of minor but interesting components, from the biological point of view. All these elements (Vitamin A, D, E, and K, phenolic elements and others) have anti-oxidant properties with consequent protecting effects. Also from the point of view of the digestibility, olive oil is the best one between all other oils: if we consider equal to 100 the digestibility of the olive oil, the sunflower-seed oil turns out to be 83, the peanuts oil comes down to 81 and maize oil arrives only to 36. Its caloric value is very high: 900 calories for 100 grams. Caloric value of olives is 142 calories for 100 gr. of edible part of green olives and 234 for the black ones.
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