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First paragraph: According to Civantos et al. [1], the average composition of an olive when it is harvested is Vegetative water, 40% to 55% Oil, 18% to 32% Nut, 14% to 22% Seed, 1% to 3% Epicarp and rest of the pulp, 8% to 10% The average composition of fatty acids in the oil is Oleic acid, 63% to 81% Linoleic acid, 5% to 15% Palmitic acid, 7% to 14% Stearic acid, 3% to 5% Arachidic acid, 1% to 3% Olive oil also contains 0.5% to 1% unsaponificables particularly rich in beta-sitosterol and squalene. Other vegetable oils compositions are as follows Sunflower oil Linoleic acid, 70% Oleic acid, 16% Palmitic acid, 7% Stearic acid, 4% Unsaponifiables, 1% Coconut oil Lauric acid, 39% to 54% Myristic acid, 15% to 23% Caprylic acid, 6% to 10% Palmitic acid, 6% to 11% Capric acid, 5% to 10% Oleic acid, 4% to 11% Stearic acid, 1% to 4% Linoleic acid, 1% to 2% Unsaponifiables, 0.6% to 1.5% Soybean oil Linoleic acid, 46.2% to 52.6% Oleic acid, 21.9% to 26.6% Palmitic acid, 9.5% to 12.2% Linolenic acid, 7.9% to 8.5% Stearic acid, 4.9% to 6.1% Unsaponifiables, 0.5% to 1.6%