Olive oil is a vegetable fat that provides 9 kcal/g, which is liquid at room temperature. About 98% is made up of triglycerides, and the remaining 2% of other important substances, which give the oil its unique nutritional qualities.
The most important fatty acids in triglycerides are oleic acid, and linoleic acid. This acid, which is essential for our organism that is unable to produce it, is present in quantities very similar to those found in a mother’s milk.