Chemical composition of the olive ripe

The ripe olives, and ready to pressing for oil production, has a chemical composition are summarized as follows:
45-55% water: it is the largest component in the fruit
Lipids 13-28%: portion helpful to the composition of the oil
Nitrogenous substances 1.5-2%:
Nitrogenous compounds 18-24%
Crude fiber 5-8%
Ash 1-2%
Nutrition olive MaturaIn fact, the composition of the drupe depends largely on the level of maturity, something that affects all the components of the olive and determines the increase or decrease of the different nutritional molecules. In particular, the amount of triglycerides contained in the pulp appears to undergo a significant increase (almost proportional) with the maturation and the relative magnification of the fruit.