The lipid composition of oil obtained from the Majorcan olive has been analysed. Triglycerides and free fatty acids are major lipid components and cholesteryl ester, cholesterol, diglycerides and polar lipids are minor classes. All lipids constituents have constant fatty acid composition in the interval of acid index analysed (2,7-28,5), but they have some differences in their compositional mode and their abundances are subject to their acid index. When the acid index is superior to 5.8, the fatty acid is the major lipid class. The oleic and linoleic acids are esterifying the position sn-2 of the glycerol