Olive oil: Composition and bioactivity

Olive oil has mainly been produced in the Mediterranean area since ancient times; however, nowadays, several extra-Mediterranean countries are producing this oil due to its crucial role in the Mediterranean diet. Thanks to its characteristic chemical composition, olive oil consume is related to the prevention of several diseases. Different families of bioactive compounds have been described in olive oil apolar and polar fractions. Virgin olive oil (VOO) is a rich source of bioactive lipids (i.e., oleic acid, terpenes, squalene) and natural antioxidants (i.e., tocopherols, phenolic compounds). Therefore, the main focus of this chapter is to summarize data collected on olive oil composition and its relation with the bioactivity.