3. Characteristics and properties of the final product

3.1 Nutritional composition and culinary uses

Olive oil contains 99% lipids, making it an extremely high-calorie product that should be consumed in moderation to avoid overweight and obesity. The table 2 shows the average nutritional composition of olives, revealing a moderate fat content and, to a lesser extent, fiber content. In terms of vitamins, it is important to note the high levels of vitamins E and C. Olive oil is also rich in omega-9 fatty acids (75%), saturated fatty acids (15%), omega-6 (9%), but low in omega-3 (1%), as well as phenolic compounds, which have anti-inflammatory properties, squalene, polyphenols, and sterols. In contrast, flaxseed and hemp oils are the richest in omega-3 (table