The compound olive oil fat milk has been used clinically in Europe since the 90’s. The current compound olive oil fat milk is made of olive oil and soybean oil in a 4:1 ratio, which is low in polyunsaturated fatty acids and rich in monounsaturated fatty acids. European reports show that long-term application of olive oil fat milk does not cause deficiency of essential fatty acids and has less effect on immune function and liver function, and its vitamin E content is moderate and reduces lipid peroxidation. Clinical studies in China have shown that olive oil fat emulsion complexes are as safe and effective as soybean oil fat emulsions in clinical applications, but there is no difference in outcome effects. Foreign data on outcome effects are also less well reported. Large samples and long randomized controlled studies are needed in the future.