Olive oil contains traces of phenolics (about 0.5%), such as esters of tyrosol, hydroxytyrosol, oleocanthal and oleuropein, which give extra virgin olive oil its bitter, pungent taste, and are also implicated in its aroma. Olive oil is a source of at least 30 phenolic compounds, among which are elenolic acid, a marker for maturation of olives, and alpha-tocopherol, one of the eight members of the Vitamin E family. Oleuropein, together with other closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol esters of elenolic acid.
One tablespoon of olive oil (13.5 g) contains the following nutritional information according to the USDA.
Fat: 13.5 g (21% of the Daily Value, DV)
Saturated fat: 2 g (9% of DV)
Vitamin E: 1.9 mg (10% of DV)
Vitamin K: 8.1 µg (10% of DV)
Eleones Zakros 2008 - 2020
Cold pressed extra virgin olive oil from Zakros Sita Crete