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Olive oil consists mainly of triacylglycerols and has small quantities of free fatty acids (FFAs), glycerol, phosphatides, pigments, flavor compounds, sterols, as well as microscopic particles of the olive fruit.
Oliiviöljy koostuu pääasiassa triasyyliglyseroleista ja siinä on pieniä määriä vapaita rasvahappoja (FFA), glyserolia, fosfatideja, pigmenttejä, makuaineita, steroleja sekä oliivihedelmien mikroskopisia hiukkasia.
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