Bioactive Components; Chemical Composition; Fatty Acids; Phenolic Compounds; Triglycerides;

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Olive oil has been consumed since immemorial times and its production assumes a very important role in some countries, particularly in the Mediterranean surroundings. In fact this food product is one of the key components of the Mediterranean Diet, which, for its recognized properties and benefits, as well as cultural importance, has been inscribed by UNESCO in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity. Olive oil has proved to have many nutritional and medicinal effects. The health benefits of olive oil are extensive and new positive attributes are being discovered very frequently. In addition to bolstering the immune system and helping to protect against viruses, olive oil has also been found to be effective in fighting against diseases such as: cancer, heart disease, oxidative stress, blood pressure, diabetes, obesity, rheumatoid arthritis or osteoporosis. These positive effects are due to the particular composition of olive oil, unique among the vegetables oils, and to the presence of compounds of nutritional importance and bioactive molecules. Therefore, the aim of this chapter is to focus on the chemical composition of the olive oil, the compounds present and their relation to effects produced.