Olive oil contains small amounts of omega-3 fatty acids — primarily alpha-linolenic acid (ALA) — but it is not considered a high source. However, its value lies in its polyphenol content and balance of healthy fats like oleic acid, which help support heart and brain health indirectly.

• Oleic acid (omega-9): ~70–80% — supports cardiovascular health and anti-inflammatory activity
• Linoleic acid (omega-6): ~10% — essential fatty acid, but should be balanced with omega-3 intake
• Alpha-linolenic acid (omega-3): ~0.5–1.5% — present in small amounts

👉 If you’re seeking higher omega-3 concentrations, look to algae oil with DHA & D3 for a plant-based solution.

• Olive oil is not a rich source of omega-3s, but its omega-9 and polyphenol profile offers cardiovascular and anti-inflammatory protection ¹.
• ALA found in olive oil has limited conversion to EPA/DHA, which are the most bioactive forms of omega-3s ².

While not a primary omega-3 source, olive oil plays a key role in omega-3 metabolism and fat balance overall.

Olive oil should not be relied upon as a primary source of omega-3s. However, its monounsaturated fats and antioxidant-rich polyphenols support heart, brain, and inflammatory health in a complementary way.

⚠️ For meaningful omega-3 levels, incorporate direct EPA/DHA sources like algae or fish oil alongside olive oil.