Olive oil has a wide composition that includes a large percentage of saturated fatty acids (8-16%), monounsaturated, polyunsaturated (4-25%), other constituents such as vitamins A and E, mineral salts and secondary components which belong to the unsaponifiable fraction. In this unsaponifiable fraction, hydrocarbons, tocopherols and phytosterols are distinguished. Hydrocarbons make up to 32-50% of this fraction being the main component squalene (77%), and in smaller quantity you can find β-caroten (which together with chlorophyll gives oil its colour). Tocopherols give oil stability , and the main one is α-tocopherol which is active as vitamin E, but there are also γ- and β-tocopherols. Phytosterols have a structural function and its main component is β-sitosterol. Its topical application produces a generalised nutrient action
