Overall, the results presented confirm the validity of the ancient
choice of virgin olive oil as principal lipid source in Mediterranean
countries, because olive fruit is characterized by a low level of
lipolytic enzymes able to start the process of deterioration of the
oil. The long term stability compensates the difficulties relative to
the growth of the tree, the harvest of the fruits and the extraction of
the oil from small fruits containing a stone. A situation that is
completely different for oil palm which fruit is characterized by
a very active endogenous lipase so that the selection of low lipase
lines of oil palm tree is an important goal.