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Interesting.
Could you find out the overall composition including fatty acid breakdown from your source. If the fatty acid proportion is so low what is the rest of olive oil made up of.
The figure I have seen is approx 70% OF THE FATS are oleic. ( which begs the question what percentage of the oil is fats, what is the rest AND how does overall composition vary with quality.)
As usual it may be more complex.
I have seen report other factors are involved. I will see what I can find.
RB
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