The Fatty acid profile is a measure of the proportions of individual fatty acids in the oil and therefore an important part of the oil quality. The proportions of the different fatty acids can influence the stability of the oil as well as determining the nutritional value of the oil. Some fatty acids are considered better than others. For example, oleiacid — Which acquired its name from olive oil — is the most desirable nutritionally. Linolenic acid, with three double bonds, is the most chemically reactive and therefore undesirable from the view of stability. Palmitic acid is a saturated fatty acid and is also undesirable.
For more quick answers to your olive oil questions, ask Ollie — a bot developed by the Olive Oil Times Education Lab that uses artificial intelligence to help people learn more about olive oil.