About 90% of Australian olive oil is produced from 10 major varieties of olives, which include Arbequina, Barnea, Coratina, Corregiola, Frantoio, Koroneiki, Leccino, Manzanillo, Pendolino and Picual.  Olive oils contain phytosterols which are well known for their nutritive value which helps with the reduction of cholesterol absorption. Australian olive oils generally have high levels of sterols. 

The recognised low levels of free fatty acids (FFA’s) and peroxide value (PV) in Australian EVOO’s indicates the high quality of harvesting, processing and storage.

Olive oils also have 13 other beneficial fatty acids including oleic, palmitic, linoleic and linolenic acids.

Oleic Acid:  Oleic acid is named after olive oil (olea).  Monounsaturated oleic acid is known to have health benefits. The content of oleic acid in Australian EVOO’s varies significantly and makes up 55% to 85% of olive oil.

Palmitic Acid:  This saturated fatty acid provides stability in oils which leads to a longer shelf life.  Australian EVOO’s are unique in providing the consumer with oils that produce very low levels of saturated palmitic acid.

Linoleic Acid:  Linoleic acid can vary from 3% to 23% depending on different regions and cultivars.  Linoleic acid is a polyunsaturated fatty acid that is less stable than saturated and monounsaturated fatty acids. By selecting the fatty acid profile of the oil to suit the purpose, the best outcomes are achieved with the benefit of the optimum, nutritive olive oil.

Linolenic Acid:  Linolenic acid is an omega-3 acid, as it is found in fish oil fatty acids EPA and DHA. Linolenic acid is less stable and olive oil has useful levels of this fatty acid.