Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

•Phenolic acids were incorporated in olive oil based w/o nanoemulsions.•Extra virgin olive oil nanoemulsions showed higher kinetic and oxidative stability.•Gallic, vanillic and syringic acid presented emulsifying and antioxidant properties.•Vanillic acid was the most effective in kinetic stabilization.•Gallic acid was the most effective in oxidative stabilization.