When conversations turn to the health benefits of extra virgin olive oil, biophenols often get much of the attention.
And for good reason.
These naturally occurring compounds are one of the characteristics that make high-quality extra virgin olive oil particularly interesting to researchers. But long before scientists began focusing so intensely on olive oil's biophenols, another component was central to the discussion:
Oleic acid.
Oleic acid is the primary fatty acid found in olive oil and an important reason olive oil has been studied for decades as part of a heart-healthy dietary pattern.
What Is Oleic Acid?
Oleic acid is a monounsaturated fatty acid, or MUFA.
Olive oil is naturally rich in monounsaturated fat, with oleic acid typically representing the majority of its fatty-acid composition. The exact amount varies according to factors including olive variety, growing conditions and geography.
Unlike biophenols, oleic acid isn't exclusive to extra virgin olive oil. It is found in different grades of olive oil as well as in other foods and oils.
What makes extra virgin olive oil particularly interesting is the combination of oleic acid with the many other naturally occurring compounds found in the olive fruit—including its biophenols.
Oleic Acid and Heart Health
Some of the strongest evidence surrounding oleic acid relates to cardiovascular health.
Replacing foods high in saturated fat with foods containing unsaturated fats can help improve certain cardiovascular risk factors, including blood cholesterol levels.
This relationship has been recognized by the U.S. Food and Drug Administration.
In 2004, the FDA authorized a qualified health claim concerning monounsaturated fatty acids from olive oil and the risk of coronary heart disease. In 2018, the agency authorized a similar qualified health claim for edible oils containing high levels of oleic acid.
There is an important detail, however:
The benefit involves replacing fats and oils higher in saturated fat rather than simply adding more oil to an existing diet.
That's an important distinction whenever we talk about the potential health benefits of dietary fats.
Researchers Are Looking Beyond the Heart
Scientists continue to investigate whether oleic acid may play roles in other aspects of human health.
A scientific review published in Nutrients examined research concerning oleic acid and its potential influence on a variety of biological processes.
Researchers have investigated its relationship with inflammation, metabolic health, immune function and neurological processes, among other areas.
Some laboratory and animal studies have produced promising findings. However, much of the research into these broader effects is still preliminary.
That means we shouldn't interpret laboratory findings to mean that oleic acid can prevent or treat diseases such as cancer, obesity or neurodegenerative conditions in people.
More human clinical research is needed.
Oleic Acid vs. Biophenols: What's the Difference?
This distinction is especially important when understanding olive oil.
Oleic acid and biophenols aren't the same thing.
Oleic acid is a fatty acid and represents a major portion of olive oil itself.
Biophenols are naturally occurring phenolic compounds found in olives and extra virgin olive oil. They contribute antioxidant activity and also play a role in some of the bitterness and pepperiness associated with fresh, high-quality EVOO.
And unlike oleic acid, biophenol levels can vary dramatically among extra virgin olive oils.
Olive variety, growing conditions, harvest timing, processing, storage and age can all influence the amount of biophenols present in an EVOO.
That's one reason simply knowing that a bottle contains “olive oil” doesn't tell you everything about what's inside.
Does Oleic Acid Make Every Olive Oil the Same?
No.
Extra virgin olive oil, refined olive oil and products labeled simply “olive oil” can all contain substantial amounts of oleic acid.
But that doesn't make them nutritionally or chemically identical.
Extra virgin olive oil is produced through mechanical processes without refining. When properly produced and stored, it retains naturally occurring flavors, aromas and phenolic compounds from the olive fruit.
Refined olive oil has undergone additional processing that removes defects but also removes many of the flavors, aromas and naturally occurring minor compounds found in extra virgin olive oil.
Products sold simply as “olive oil” are generally blends of refined olive oil and virgin olive oil.
So while oleic acid is an important part of the olive oil story, it isn't the only consideration.
Why We Look at the Chemistry
This is also why understanding an olive oil's chemistry can be so valuable.
Oleic Acid and Biophenols are two of the measurements we look at when evaluating an extra virgin olive oil.Other chemistry measurements provide additional information about freshness, oxidation, fruit quality and the overall condition of the oil.
Rather than focusing on a single number, looking at the larger chemistry profile provides a much more complete picture of an extra virgin olive oil.
The Takeaway
Biophenols may receive much of today's attention, but oleic acid remains an important part of what makes olive oil nutritionally interesting.
As a monounsaturated fatty acid, oleic acid has a well-established place in discussions about replacing saturated fats as part of a heart-healthy diet.
Scientists are also investigating its potential roles in inflammation, metabolism and other biological processes, although many of those areas still require stronger human evidence.
And when it comes to extra virgin olive oil, oleic acid is only part of the story.
A quality EVOO combines its naturally high monounsaturated fat content with the flavors, aromas and naturally occurring phenolic compounds preserved through careful harvesting, extraction and storage.
It's the complete picture—including Oleic Acid, Biophenols, FFA, Peroxide Value, DAGs and PPP—that helps us understand the quality, condition and characteristics of an extra virgin olive oil.
Research Sources
Oleic Acid: The Main Component of Olive Oil on Health, Nutrients.
U.S. Food & Drug Administration, Qualified Health Claim for Oleic Acid in Edible Oils and Coronary Heart Disease.
European Commission Regulation (EU) No 432/2012 concerning permitted health claims made on foods.
This article is for educational purposes only and is not intended to diagnose, treat, cure or prevent any disease or replace individualized medical advice.
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