Extra virgin olive oil is mostly fat—but some of its most interesting characteristics come from compounds present in much smaller amounts. Learn about biophenols, tocopherols, squalene, sterols and other components that contribute to EVOO's flavor, stability and chemistry.

Researchers studying rats found that olive oil and the phenolic compounds oleuropein and caffeic acid influenced fat oxidation and energy metabolism in cardiac tissue. The findings offer insight into how olive oil compounds may work, but human studies are needed.