The Fruit ....

The olive is a drupe of ovoid shape from the pulpy mesocarp, rich in lipids, and is of variable dimensions. The skin is very stuck to the mesocarp (or pulp). When ripe the epicarp color changes from pale green (olive green) violet or red (changing oil) and then to blackish color (Black olive). The

fruits weigh 2 to 8 grams and mature in October, at the same time color change takes place maturation or "become oily", during which in the pulp decreases the water content, sugar and acids and increases the oil. The endocarp is constituted by a core fusiform, very hard, which protects a single seed of egg cell: almond. This core is very variable in shape and characteristic of the variety from which comes from.
 

Composition average of olive 
Oil 15-20%
Water 30-60%
19% sugar
Fiber 5.8%
Protein 1.6%
Ash 1.5% 

The 96-98 % oil is contained in the pulp, while only 2-4% is contained in the seed. 

Composition Average Fatty Acids:
Monounsaturated oleic acid 78-83%
Essential polyunsaturated linoleic acid 6-9%
Saturated Palmitic 8-15%
1.5-3% stearic 

The natural presence of Vitamin "E", which recognized the role of nutritious and natural antioxidant, and the right amount of fatty acids monounsaturated and polyunsaturated fats, are a product Extra Virgin Olive Oil dietary irreplaceable.
Average value of Vitamin "E" in 100 g of oil: 19 mg