Extra virgin olive oil contains 98% to 99% triglycerides and 1% to 2% minor components. In the triglycerides the main fatty acids are represented by monounsaturates (oleic), with a slight amount of saturates (palmitic, stearic) and an adequate presence of polyunsaturates (linoleic and α-linolenic). The minor components are α-tocopherol, phenol compounds, carotenoids (β-carotene and lutein), squalene, phytosterols, and chlorophyll (in addition to a great number of aromatic substances).
https://www.oliveoilsource.com/info/chemical-characteristics 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.
