{"id":1387,"date":"2025-09-04T09:00:00","date_gmt":"2025-09-04T07:00:00","guid":{"rendered":"https:\/\/aceitesabasa.com\/en\/?p=1387"},"modified":"2025-08-25T12:35:19","modified_gmt":"2025-08-25T10:35:19","slug":"olive-lipogenesis-from-fruit-to-liquid-gold","status":"publish","type":"post","link":"https:\/\/aceitesabasa.com\/en\/2025\/09\/04\/olive-lipogenesis-from-fruit-to-liquid-gold\/","title":{"rendered":"Olive lipogenesis: from fruit to liquid gold"},"content":{"rendered":"\n

When we think of olive oil, we immediately associate it with health, flavor and tradition. We call it \u201cliquid gold\u201d and no wonder: this star product of the Mediterranean diet is the result of a fascinating natural process that occurs within the fruit of the olive tree itself. In this article, we invite you to discover what lipogenesis is and how it turns a simple olive into one of the most valued foods in the world.<\/p>\n\n\n\n

What is lipogenesis?<\/strong><\/h4>\n\n\n\n

Lipogenesis is the metabolic process by which olive cells synthesize lipids, i.e. fats. In the case of the olive, this mechanism takes place mainly in the mesocarp, the fleshy part of the fruit, and intensifies as the olive ripens.<\/p>\n\n\n\n

During this phase, the cells convert sugars and other metabolic precursors into triglycerides, which are stored in the form of small oil droplets. This oil will later be extracted by mechanical processes to obtain the extra virgin olive oil we know.<\/p>\n\n\n\n

The stages of fruit development<\/strong><\/h4>\n\n\n\n

The process of oil accumulation does not occur from the beginning, it occurs while it’s developing<\/a>. First, the olive fruit must develop and reach a key point of ripening. It is at this point that lipogenesis is activated most intensely.<\/p>\n\n\n\n

The veraison phase, when the olive begins to change color, marks the beginning of the peak of lipogenic activity. During this period, the oil content can multiply rapidly, influenced by internal factors (genetics of the variety) and external factors (climate, irrigation, altitude, soil type, etc.).<\/p>\n\n\n\n

What type of fats does the olive produce?<\/strong><\/h4>\n\n\n\n

The main fat that accumulates in olives is oleic acid<\/a>, a monounsaturated fatty acid that is very beneficial for cardiovascular health. But other fatty acids such as linoleic (polyunsaturated) and palmitic (saturated) are also present, in different proportions depending on the variety.<\/p>\n\n\n\n

In addition, secondary bioactive compounds of great nutritional value are generated during lipogenesis:<\/p>\n\n\n\n