Vitamin E is the collective name for a group of fat soluble substances, the tocopherols. Olive oil contains them naturally, mainly alpha tocopherol. How much depends, as with polyphenols, on the variety, freshness and storage.
In the oil, vitamin E acts as an antioxidant and protects the fatty acids from oxygen. Its content decreases over time and with poor storage. Here too: fresh and stored in the dark is best.
