Olive oil's monosaturated fat content is seventy five percent and saturated fat is only thirteen percent.
It has an important position in nutrition as it is the source of Vitamin E and essential fatty acids required but cannot be synthesized by the body.
It has very important functions on the digestive system, bone structure, brain and nerve cells.

It is absorbed amazingly by the intestines and it regulates the intestinal flow. As it has a balanced chemical position, it improves the bone mineralization and supports normal bone development. Oleic acid that is around 80% is the most important fatty acid in the breast milk and it has an essential function of developing nerve tissues of the baby right after birth.
Keep in mind
Both green and black olive are the same. They just differ by their ripeness at the time they are picked. Black olives are picked when they are ripe whereas green ones are picked before ripening. The color of olives don't determine their quality (for example brined black olive may be brown, dark brown, black and black like tone and scratched olive may display tones of green, yellow and pink). However this is a very important indicator showing whether the olive is grown naturally or not.
Be careful when buying olives sold in non-packaged form. Hesitate if it is completely black or dark blue. It is possible that these type of olives are colored with caustic and food coloring (ferro gluconate or ferro lactate).
Nutritional value per 100 grams of olive;

Vitamin A 393 IU
Vitamin C  3.8 mg
Vitamin K 1.4 mcg
Folate 3.0 mcg
Calcium 52.0 mg
Iron 0.5 mg                                                                
Magnesium 11.0 mg
Phosphor 4 mg
Potassium 42.0 mg
Sodium 1556 mg
Omega 3 fatty acid - 92.0 mg
Omega 6 fatty acid-1215 mg