Abstract:
Olive oil is a superfood with health benefits due to its natural compounds:
polyphenols, vitamins A, D, E, and K, monounsaturated fatty acids (MUFA),
primarily oleic acid, and omega-3 and omega-6 polyunsaturated fatty acids
(PUFA). The four main categories of olive oil are extra virgin, virgin,
refined/pomace, and pure oil. Each type varies in qualities, advantages, and uses
based on fruit quality, processing methods, and oleic acid content.
