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Olive oil is at least 85% unsat­u­rated fats. It’s com­posed mostly of monoun­sat­u­rated fats that include Oleic acid: (70.0%) and Palmitoleic acid: (0.3 – 3.5%) and polyun­sat­u­rated that are Linoleic acid: 15.0% and α‑Linolenic acid: 0.5%.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.