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Olive Oil
Olive oil is a triacylgylceride: three fatty acids attached to a glycerol backbone. Technically it is a type of glycerolipid. Triacylglycerols (Triglycerides or Fats) are the major energy reserve for plants and animals.
Fatty Acids:
Olive Oil is a complex compound made of fatty acids, vitamins, volatile components, water soluble components and microscopic bits of olive. Primary fatty acids are Oleic and linoleic acid with a small amount of linolenic acid.
A fatty acid has the general formula: CH3(CH2)nCOOH where n is typically an even number between 12 and 22
If no double bonds are present the molecule is called a saturated fatty acid.
If a chain contains double bonds, it is called an unsaturated fatty acid.
A single double bond makes a monounsaturated fatty acid
Oils with more that one double bond are called polyunsaturated fatty acids.
Oleic acid is monosaturated and makes up 55-85% of olive oil
(C17H35COOH) or CH3-(CH2)7-CH=CH-(CH2)7-COOH also known as oleate.
The IUPAC name would be cis-9-octadecenoate
Linoleic is polyunsaturated and makes up about 9%
(C17H29COOH) or CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH
Linolenic, which is polyunsaturated, makes up 0-1.5%
Trans Fatty acids: Olive oil has no trans fatty acids. When an oil is partially hydrogenated it can be in the cis or trans conformation which refers to which side of the fatty acid double bond the hydrogen is on. Olive oil is not a trans fatty acid because it has not been partially hydrogenated in a factory to make it solid at room temperature like margarine has. Trans fat is created by bubbling hydrogen through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot accidentally make trans or saturated fatty acids at home on your range when heating olive oil or other oils.
Long Chain Fatty Acids: Long chain fatty acids have from 12 - 20 carbon atoms. The primary fatty acids in olive oil are all long chain fatty acids (oleic, linolenic and linoleic). Very long-chain fatty acids have greater than 20 carbon atoms. These tend to be more solid at room temperature, such as waxes. There are not appreciable amounts of these in olive oil.
Glycerolipids and "Free" Fatty Acids
Fatty acids are rarely found free in cells. The major class of lipids which contain fatty acids are the glycerolipids, the most common subclass of glycerolipids found in cooking oils are the triacylglycerols or triglycerides. A glycerolipid is a glycerol backbone with three acyl chains attached. Fatty acids attach to the glycerol by the formation of ester bonds with the alcohol groups on the glycerol. In olive oil three alcohol groups on the glycerol are esterified to mainly Oleic acid as a triacylglycerol. Only 2 of the groups are esterified in diacylglycerol (DAG). Olive oil has small amounts of DAGs. DAGs have been found to lower body fat when fed to subjects as the primary fat source.
The levels of these acids (present as triacylglycerols) varies during the different maturation stages of the olive, varies with the variety and the growing conditions. It is generally accepted that cooler areas (eg Tuscany) will give an oil with higher oleic acid than warmer climates.
Regarding the poly-unsaturated fatty acids (PUFAs) there is a wide range acceptable for EVO, however the Linolenic has to be less than 0.9% (IOOC). There is no problem if the levels are higher eg 1.5% regarding the olive oils nutritional value. But the IOOC Linolenic acid level is used to establish the authenticity of the olive oil. Seed oils like Canola have higher levels of Linolenic acid. Also the higher the level of unsaturation;,ie more PUFAs, leads to a less stable oil. This has to be counterbalanced by the levels of antioxidants that protect the oil. These will also vary by similar factors to the fatty acid profile as well as stress eg drought. A higher Linolenic than the IOOC may actually be of benefit nutritionally for reasons other than those associated with oleic acid. - courtesy Stan Kailis
Omega-3 and Omega-6 fatty acids: Olive Oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are important in preventing cardiovascular disease and are particularly high in oily fish such as salmon. While olive oil is not terribly high in omega-3, the ratio of the two omega acids has been found to be more important and olive oil has a great ratio.
Other constituants: Phenols, free fatty acids, peroxide, triacylglycerols (TAG), diacylglycerols (DAG), and monoacylglycerols (MAG), thiobarbituric acid reactive substances (TBARS), Pheophytin A and chlorophyll and many other substances make up olive oil.
Antioxidants: The flavenoid polyphenols in olive oil are natural anti-oxidants which have been shown to have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. There are as many as 5 mg of antioxidant polyphenols in every 10 grams of olive oil. Many other nut and seed oils have no polyphenols.
Smoke Point click for details
Density or Specific Gravity: 0.9150-0.9180 @ 15.5 ?C
Viscosity: 84 mPa.s (84 cP) at 20 Degrees Celsius
Specific Heat: 2.0 J/(g.)(Degree Celsius)
or .47Btu/(lb.)(?F)
Thermal Conductivity: @ 20 degrees Celsius - 0.17
Dielectric constant, e, @ 20?C 3.1
Density@ 20 Degrees Celsius: 920 kg/m3
or 7.8 lbs/U.S. Gal
Volumetric Heat Capacity @ 20 Degrees Celsius: 1.650 106 J/m3
Thermal Diffusivity @ 20 Degrees Celsius: 10 x 10-8 m2/s
Boiling Point:
Calories per tablespoon olive oil: 570 degrees Fahrenheit
about 120 calories
Calories per olive: It depends on how big the olives are and what their oil content is. The large black canned olives are actually quite low in oil - sometimes only 7%, which is why they are table olives and are not used generally to make oil. Some smaller olives used primarily for oil making can have up to 35% oil content. Olives can range from 1 to 14 grams in weight.
There is about 1 tablespoon of olive oil (and about 120 calories) in:
20 medium Mission olives that have an oil content of 20%
40 small ripe black olives
20 jumbo ripe black olives
7 super colossal ripe black olives
PAHs: Polycyclic aromatic hydrocarbons (PAHs): Many foods naturally contain small quantities of PAHs. Olive oil, like other vegetable cooking oils, has been found to contain minute amounts of up to 17 PAHs such as benzanthracene and chrysene. Unripe olives tended to have more than ripe olives.
Burning any cooking oil can increase the amounts of PAHs. This is not considered a major risk source in the diet and the oil would have to be heated repeatedly and for extended periods to the smoking point. It is unlikely that in home use olive oil or other cooking oils would be a significant source of PAHs.
Freezing Point: Olive oil will harden at refrigerator temperatures - around 10 degrees F. Water is a pure substance so it freezes at an exact temperature. Olive oil is a complex mixture of oils and waxes. The heavier oils and waxes will form needle-like crystals as the temperature is lowered, then the other oils will start to settle out. Winterization is the commercial process whereby these waxes are removed to keep the oil clearer when stored on a cold shelf. It is used mostly for aesthetics and to improve mixing when combined into mayonnaise, sauces, and dressings.. Because olive oil is a natural product and different from year to year even from the same bottler, each batch of oil will "freeze" at a different temperature. There is no exact freezing temperature. Freezing olive oil will not harm it; it will actually prolong it's nutritional benefits and its flavor.
pH: refers to the hydrogen ion concentration in an aqueous solution. Olive oil and other oils are not water soluble so their acidity cannot be measured in terms of pH. Vegetable oils are very weak acids, when mixed with a strong base such as lye they will form a salt (commonly called soap). Better oils have a low acidity while lower quality oils will be more acidic. Their acid content is usually measured in percent free acidity. Extra virgin olive oil must have less than .8% free fatty acid but some have less than .1%
Peroxides: Peroxides are the primary products of oxidation of olive oil. The more rancid or oxidized the oil, the more peroxides are present.
From: Tous, J. and L. Ferguson. 1996. Mediterranean fruits. p. 416-430. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.
Nutritional composition of Mediterranean crops (per 100 g of edible portion). Source: Goulart (1980); Sawaya et al. (1983); Fernandez Diez (1983); IBPGR (1986); Morton (1987); Cantwell (1994).
Nutrients in Whole Olives, ripe, canned (jumbo-super colossal)
Nutrient Units 1.00 X 1 jumbo
-------
8.3g
Proximates
Water g 7.00
Energy kcal 7
Energy kj 28
Protein g 0.08
Total lipid (fat) g 0.57
Ash g 0.18
Carbohydrate, by difference g 0.47
Fiber, total dietary g 0.2
Sugars, total g 0.00
Minerals
Calcium, Ca mg 8
Iron, Fe mg 0.28
Magnesium, Mg mg 0
Phosphorus, P mg 0
Potassium, K mg 1
Sodium, Na mg 75
Zinc, Zn mg 0.02
Copper, Cu mg 0.019
Manganese, Mn mg 0.002
Selenium, Se mcg 0.1
Vitamins
Vitamin C, total ascorbic acid mg 0.1
Thiamin mg 0.000
Riboflavin mg 0.000
Niacin mg 0.002
Pantothenic acid mg 0.001
Vitamin B-6 mg 0.001
Folate, total mcg 0
Folic acid mcg 0
Folate, food mcg 0
Folate, DFE mcg_DFE 0
Vitamin B-12 mcg 0.00
Vitamin A, IU IU 29
Vitamin A, RAE mcg_RAE 1
Retinol mcg 0
Vitamin E (alpha-tocopherol) mg 0.14
Tocopherol, beta mg 0.00
Tocopherol, gamma mg 0.00
Tocopherol, delta mg 0.00
Vitamin K (phylloquinone) mcg 0.1
Lipids
Fatty acids, total saturated g 0.075
4:0 g 0.000
6:0 g 0.000
8:0 g 0.000
10:0 g 0.000
12:0 g 0.000
14:0 g 0.000
16:0 g 0.063
18:0 g 0.013
Fatty acids, total monounsaturated g 0.421
16:1 undifferentiated g 0.005
18:1 undifferentiated g 0.415
20:1 g 0.002
22:1 undifferentiated g 0.000
Fatty acids, total polyunsaturated g 0.049
18:2 undifferentiated g 0.045
18:3 undifferentiated g 0.003
18:4 g 0.000
20:4 undifferentiated g 0.000
20:5 n-3 g 0.000
22:5 n-3 g 0.000
22:6 n-3 g 0.000
Cholesterol mg 0
Amino acids
Threonine g 0.003
Isoleucine g 0.003
Leucine g 0.005
Lysine g 0.003
Methionine g 0.001
Phenylalanine g 0.003
Tyrosine g 0.002
Valine g 0.004
Arginine g 0.006
Histidine g 0.002
Alanine g 0.004
Aspartic acid g 0.009
Glutamic acid g 0.009
Glycine g 0.005
Proline g 0.004
Serine g 0.003
Other
Alcohol, ethyl g 0.0
Caffeine mg 0
Theobromine mg 0
Carotene, beta mcg 17
Carotene, alpha mcg 0
Cryptoxanthin, beta mcg 1
Lycopene mcg 0
Lutein + zeaxanthin mcg 42
USDA National Nutrient Database for Standard Reference, Release 17 (2004)
New Search
Vitamins Vitamins can be divided into the fat soluble and water soluble varieties. Because olive oil is a fat, it is higher in the fat soluble vitamins A, D, E and K. Fat soluble vitamins generally are not broken down by cooking. They are stored in the liver and body fat for long periods so it is not essential to eat them with every meal. Because they are stored, eating too much can lead to toxicity. Cured whole olives have both water and fat soluble vitamins.
Vitamin E (a natural antioxidant) per tablespoon - 1.6mg, or 2.3 IU (International Units)
One tablespoon provides 8% of RDA for vitamin E.
Studies show that people who eat antioxidant rich foods such as vegetable oils, fruits, vegetables, grains and nuts have a lower chance of getting heart disease and cancer. It was assumed that taking Vitamin E supplements would do the same but oddly enough newer studies show that this is not true. 10,000 patients at high risk for heart attack or stroke were followed for 4.5 years in the The Heart Outcomes Prevention Evaluation (HOPE) Study. People who received 265 mg (400) IU of vitamin E daily did not experience significantly fewer cardiovascular events or hospitalizations for heart failure or chest pain when compared to those who received placebo. It seems that you must eat the whole foods to get the benefit.
Vitamins
A (IU) Thiamine (mg) Riboflavin (mg) Niacin (mg) Ascorbic acid (mg)
Olive Oil
Olive (ripe pulp) 200 0.01 0.18 0.1 3
Vitamin K: The richest sources of vitamin K are green, leafy vegetables. One serving of spinach or collards, for instance, or two servings of broccoli provide four to five times the RDA. The greener the vegetable, the higher the content, say the researchers, because the vitamin is associated with the chlorophyll. Vegetable oils--soybean, canola and olive--and dressings containing them are the second best source - USDA
Color: "The color of olive oil is dependant on the pigments in the fruit - Green Olives give a green oil because of the high chlorophyll content. Ripe olives give a yellow oil because of the carotenoid (yellow red) pigments. The color of the oil is influenced by the exact combination and proportions of pigments. A simple equation would be Color = Chlorophyll (Green) + Carotenoids (Yellow red) + other pigments. Color is not an official standard but it certainly excites the consumer." Professor Stan Kailis, University of Western Australia, Perth, WA
Chlorophyll: Chlorophyll is one of the main pigments in olive oil. The chlorophyll content decreases as the fruit matures so olives picked green produce a greener oil with a "grassy" flavor. According to Apostolos Kirisakis, one of the premier researchers on olive oil components, fresh olive oil contains between 1 to 10 parts per million. Miniscule compared to a portion of spinach. The olive cultivar, weather, pressing method, etc. also determine chlorophyll content. Olives are invariably pressed with some leaves still present so some of the chlorophyll comes from that source. Some producers have been know to deliberately allow leaves in the mill to increase the "grassiness" of the oil. In the light, chlorophyll will promote formation of oxygen radicals and speed up oxidation but in the dark chlorophyll acts as an antioxidant. In current physiological studies, chlorophyll is broken down in the body and has no effect as an oxidant or antioxidant.
Flavor Components of Olive Oil--A Review, A.K. Kiritsakis*, Department of Food Technology, School of Food Technology and Nutrition, Technological Educational Institution (TEI) of Thessaloniki, Sindos Thessaloniki, Greece.
Following is the abstract of a Journal of the American Oil Chemist Society which describes many of the volatile substances. Contact American Oil Chemists' Society (AOCS) for full article (or the author).
The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography*mass spectrometry in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonanal, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor.
Olive oil is a triacylgylceride: three fatty acids attached to a glycerol backbone. Technically it is a type of glycerolipid. Triacylglycerols (Triglycerides or Fats) are the major energy reserve for plants and animals.
Fatty Acids:
Olive Oil is a complex compound made of fatty acids, vitamins, volatile components, water soluble components and microscopic bits of olive. Primary fatty acids are Oleic and linoleic acid with a small amount of linolenic acid.
A fatty acid has the general formula: CH3(CH2)nCOOH where n is typically an even number between 12 and 22
If no double bonds are present the molecule is called a saturated fatty acid.
If a chain contains double bonds, it is called an unsaturated fatty acid.
A single double bond makes a monounsaturated fatty acid
Oils with more that one double bond are called polyunsaturated fatty acids.
Oleic acid is monosaturated and makes up 55-85% of olive oil
(C17H35COOH) or CH3-(CH2)7-CH=CH-(CH2)7-COOH also known as oleate.
The IUPAC name would be cis-9-octadecenoate
Linoleic is polyunsaturated and makes up about 9%
(C17H29COOH) or CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH
Linolenic, which is polyunsaturated, makes up 0-1.5%
Trans Fatty acids: Olive oil has no trans fatty acids. When an oil is partially hydrogenated it can be in the cis or trans conformation which refers to which side of the fatty acid double bond the hydrogen is on. Olive oil is not a trans fatty acid because it has not been partially hydrogenated in a factory to make it solid at room temperature like margarine has. Trans fat is created by bubbling hydrogen through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot accidentally make trans or saturated fatty acids at home on your range when heating olive oil or other oils.
Long Chain Fatty Acids: Long chain fatty acids have from 12 - 20 carbon atoms. The primary fatty acids in olive oil are all long chain fatty acids (oleic, linolenic and linoleic). Very long-chain fatty acids have greater than 20 carbon atoms. These tend to be more solid at room temperature, such as waxes. There are not appreciable amounts of these in olive oil.
Glycerolipids and "Free" Fatty Acids
Fatty acids are rarely found free in cells. The major class of lipids which contain fatty acids are the glycerolipids, the most common subclass of glycerolipids found in cooking oils are the triacylglycerols or triglycerides. A glycerolipid is a glycerol backbone with three acyl chains attached. Fatty acids attach to the glycerol by the formation of ester bonds with the alcohol groups on the glycerol. In olive oil three alcohol groups on the glycerol are esterified to mainly Oleic acid as a triacylglycerol. Only 2 of the groups are esterified in diacylglycerol (DAG). Olive oil has small amounts of DAGs. DAGs have been found to lower body fat when fed to subjects as the primary fat source.
The levels of these acids (present as triacylglycerols) varies during the different maturation stages of the olive, varies with the variety and the growing conditions. It is generally accepted that cooler areas (eg Tuscany) will give an oil with higher oleic acid than warmer climates.
Regarding the poly-unsaturated fatty acids (PUFAs) there is a wide range acceptable for EVO, however the Linolenic has to be less than 0.9% (IOOC). There is no problem if the levels are higher eg 1.5% regarding the olive oils nutritional value. But the IOOC Linolenic acid level is used to establish the authenticity of the olive oil. Seed oils like Canola have higher levels of Linolenic acid. Also the higher the level of unsaturation;,ie more PUFAs, leads to a less stable oil. This has to be counterbalanced by the levels of antioxidants that protect the oil. These will also vary by similar factors to the fatty acid profile as well as stress eg drought. A higher Linolenic than the IOOC may actually be of benefit nutritionally for reasons other than those associated with oleic acid. - courtesy Stan Kailis
Omega-3 and Omega-6 fatty acids: Olive Oil contains both omega-3 and omega-6 fatty acids. Omega-3 fatty acids are important in preventing cardiovascular disease and are particularly high in oily fish such as salmon. While olive oil is not terribly high in omega-3, the ratio of the two omega acids has been found to be more important and olive oil has a great ratio.
Other constituants: Phenols, free fatty acids, peroxide, triacylglycerols (TAG), diacylglycerols (DAG), and monoacylglycerols (MAG), thiobarbituric acid reactive substances (TBARS), Pheophytin A and chlorophyll and many other substances make up olive oil.
Antioxidants: The flavenoid polyphenols in olive oil are natural anti-oxidants which have been shown to have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease. There are as many as 5 mg of antioxidant polyphenols in every 10 grams of olive oil. Many other nut and seed oils have no polyphenols.
Smoke Point click for details
Density or Specific Gravity: 0.9150-0.9180 @ 15.5 ?C
Viscosity: 84 mPa.s (84 cP) at 20 Degrees Celsius
Specific Heat: 2.0 J/(g.)(Degree Celsius)
or .47Btu/(lb.)(?F)
Thermal Conductivity: @ 20 degrees Celsius - 0.17
Dielectric constant, e, @ 20?C 3.1
Density@ 20 Degrees Celsius: 920 kg/m3
or 7.8 lbs/U.S. Gal
Volumetric Heat Capacity @ 20 Degrees Celsius: 1.650 106 J/m3
Thermal Diffusivity @ 20 Degrees Celsius: 10 x 10-8 m2/s
Boiling Point:
Calories per tablespoon olive oil: 570 degrees Fahrenheit
about 120 calories
Calories per olive: It depends on how big the olives are and what their oil content is. The large black canned olives are actually quite low in oil - sometimes only 7%, which is why they are table olives and are not used generally to make oil. Some smaller olives used primarily for oil making can have up to 35% oil content. Olives can range from 1 to 14 grams in weight.
There is about 1 tablespoon of olive oil (and about 120 calories) in:
20 medium Mission olives that have an oil content of 20%
40 small ripe black olives
20 jumbo ripe black olives
7 super colossal ripe black olives
PAHs: Polycyclic aromatic hydrocarbons (PAHs): Many foods naturally contain small quantities of PAHs. Olive oil, like other vegetable cooking oils, has been found to contain minute amounts of up to 17 PAHs such as benzanthracene and chrysene. Unripe olives tended to have more than ripe olives.
Burning any cooking oil can increase the amounts of PAHs. This is not considered a major risk source in the diet and the oil would have to be heated repeatedly and for extended periods to the smoking point. It is unlikely that in home use olive oil or other cooking oils would be a significant source of PAHs.
Freezing Point: Olive oil will harden at refrigerator temperatures - around 10 degrees F. Water is a pure substance so it freezes at an exact temperature. Olive oil is a complex mixture of oils and waxes. The heavier oils and waxes will form needle-like crystals as the temperature is lowered, then the other oils will start to settle out. Winterization is the commercial process whereby these waxes are removed to keep the oil clearer when stored on a cold shelf. It is used mostly for aesthetics and to improve mixing when combined into mayonnaise, sauces, and dressings.. Because olive oil is a natural product and different from year to year even from the same bottler, each batch of oil will "freeze" at a different temperature. There is no exact freezing temperature. Freezing olive oil will not harm it; it will actually prolong it's nutritional benefits and its flavor.
pH: refers to the hydrogen ion concentration in an aqueous solution. Olive oil and other oils are not water soluble so their acidity cannot be measured in terms of pH. Vegetable oils are very weak acids, when mixed with a strong base such as lye they will form a salt (commonly called soap). Better oils have a low acidity while lower quality oils will be more acidic. Their acid content is usually measured in percent free acidity. Extra virgin olive oil must have less than .8% free fatty acid but some have less than .1%
Peroxides: Peroxides are the primary products of oxidation of olive oil. The more rancid or oxidized the oil, the more peroxides are present.
From: Tous, J. and L. Ferguson. 1996. Mediterranean fruits. p. 416-430. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.
Nutritional composition of Mediterranean crops (per 100 g of edible portion). Source: Goulart (1980); Sawaya et al. (1983); Fernandez Diez (1983); IBPGR (1986); Morton (1987); Cantwell (1994).
Nutrients in Whole Olives, ripe, canned (jumbo-super colossal)
Nutrient Units 1.00 X 1 jumbo
-------
8.3g
Proximates
Water g 7.00
Energy kcal 7
Energy kj 28
Protein g 0.08
Total lipid (fat) g 0.57
Ash g 0.18
Carbohydrate, by difference g 0.47
Fiber, total dietary g 0.2
Sugars, total g 0.00
Minerals
Calcium, Ca mg 8
Iron, Fe mg 0.28
Magnesium, Mg mg 0
Phosphorus, P mg 0
Potassium, K mg 1
Sodium, Na mg 75
Zinc, Zn mg 0.02
Copper, Cu mg 0.019
Manganese, Mn mg 0.002
Selenium, Se mcg 0.1
Vitamins
Vitamin C, total ascorbic acid mg 0.1
Thiamin mg 0.000
Riboflavin mg 0.000
Niacin mg 0.002
Pantothenic acid mg 0.001
Vitamin B-6 mg 0.001
Folate, total mcg 0
Folic acid mcg 0
Folate, food mcg 0
Folate, DFE mcg_DFE 0
Vitamin B-12 mcg 0.00
Vitamin A, IU IU 29
Vitamin A, RAE mcg_RAE 1
Retinol mcg 0
Vitamin E (alpha-tocopherol) mg 0.14
Tocopherol, beta mg 0.00
Tocopherol, gamma mg 0.00
Tocopherol, delta mg 0.00
Vitamin K (phylloquinone) mcg 0.1
Lipids
Fatty acids, total saturated g 0.075
4:0 g 0.000
6:0 g 0.000
8:0 g 0.000
10:0 g 0.000
12:0 g 0.000
14:0 g 0.000
16:0 g 0.063
18:0 g 0.013
Fatty acids, total monounsaturated g 0.421
16:1 undifferentiated g 0.005
18:1 undifferentiated g 0.415
20:1 g 0.002
22:1 undifferentiated g 0.000
Fatty acids, total polyunsaturated g 0.049
18:2 undifferentiated g 0.045
18:3 undifferentiated g 0.003
18:4 g 0.000
20:4 undifferentiated g 0.000
20:5 n-3 g 0.000
22:5 n-3 g 0.000
22:6 n-3 g 0.000
Cholesterol mg 0
Amino acids
Threonine g 0.003
Isoleucine g 0.003
Leucine g 0.005
Lysine g 0.003
Methionine g 0.001
Phenylalanine g 0.003
Tyrosine g 0.002
Valine g 0.004
Arginine g 0.006
Histidine g 0.002
Alanine g 0.004
Aspartic acid g 0.009
Glutamic acid g 0.009
Glycine g 0.005
Proline g 0.004
Serine g 0.003
Other
Alcohol, ethyl g 0.0
Caffeine mg 0
Theobromine mg 0
Carotene, beta mcg 17
Carotene, alpha mcg 0
Cryptoxanthin, beta mcg 1
Lycopene mcg 0
Lutein + zeaxanthin mcg 42
USDA National Nutrient Database for Standard Reference, Release 17 (2004)
New Search
Vitamins Vitamins can be divided into the fat soluble and water soluble varieties. Because olive oil is a fat, it is higher in the fat soluble vitamins A, D, E and K. Fat soluble vitamins generally are not broken down by cooking. They are stored in the liver and body fat for long periods so it is not essential to eat them with every meal. Because they are stored, eating too much can lead to toxicity. Cured whole olives have both water and fat soluble vitamins.
Vitamin E (a natural antioxidant) per tablespoon - 1.6mg, or 2.3 IU (International Units)
One tablespoon provides 8% of RDA for vitamin E.
Studies show that people who eat antioxidant rich foods such as vegetable oils, fruits, vegetables, grains and nuts have a lower chance of getting heart disease and cancer. It was assumed that taking Vitamin E supplements would do the same but oddly enough newer studies show that this is not true. 10,000 patients at high risk for heart attack or stroke were followed for 4.5 years in the The Heart Outcomes Prevention Evaluation (HOPE) Study. People who received 265 mg (400) IU of vitamin E daily did not experience significantly fewer cardiovascular events or hospitalizations for heart failure or chest pain when compared to those who received placebo. It seems that you must eat the whole foods to get the benefit.
Vitamins
A (IU) Thiamine (mg) Riboflavin (mg) Niacin (mg) Ascorbic acid (mg)
Olive Oil
Olive (ripe pulp) 200 0.01 0.18 0.1 3
Vitamin K: The richest sources of vitamin K are green, leafy vegetables. One serving of spinach or collards, for instance, or two servings of broccoli provide four to five times the RDA. The greener the vegetable, the higher the content, say the researchers, because the vitamin is associated with the chlorophyll. Vegetable oils--soybean, canola and olive--and dressings containing them are the second best source - USDA
Color: "The color of olive oil is dependant on the pigments in the fruit - Green Olives give a green oil because of the high chlorophyll content. Ripe olives give a yellow oil because of the carotenoid (yellow red) pigments. The color of the oil is influenced by the exact combination and proportions of pigments. A simple equation would be Color = Chlorophyll (Green) + Carotenoids (Yellow red) + other pigments. Color is not an official standard but it certainly excites the consumer." Professor Stan Kailis, University of Western Australia, Perth, WA
Chlorophyll: Chlorophyll is one of the main pigments in olive oil. The chlorophyll content decreases as the fruit matures so olives picked green produce a greener oil with a "grassy" flavor. According to Apostolos Kirisakis, one of the premier researchers on olive oil components, fresh olive oil contains between 1 to 10 parts per million. Miniscule compared to a portion of spinach. The olive cultivar, weather, pressing method, etc. also determine chlorophyll content. Olives are invariably pressed with some leaves still present so some of the chlorophyll comes from that source. Some producers have been know to deliberately allow leaves in the mill to increase the "grassiness" of the oil. In the light, chlorophyll will promote formation of oxygen radicals and speed up oxidation but in the dark chlorophyll acts as an antioxidant. In current physiological studies, chlorophyll is broken down in the body and has no effect as an oxidant or antioxidant.
Flavor Components of Olive Oil--A Review, A.K. Kiritsakis*, Department of Food Technology, School of Food Technology and Nutrition, Technological Educational Institution (TEI) of Thessaloniki, Sindos Thessaloniki, Greece.
Following is the abstract of a Journal of the American Oil Chemist Society which describes many of the volatile substances. Contact American Oil Chemists' Society (AOCS) for full article (or the author).
The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography*mass spectrometry in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonanal, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor.
