Fighting food fraud – a unique approach to tackle extra virgin olive oil adulteration.

Case Study

Virgin and extra virgin olive oils are adulterated with cheaper vegetable oils and lower grade olive oils due to the high demand and price of high-grade olive oil. Not only is it important to authenticate olive oil to prevent fraud, it is also necessary to determine purity for the health and safety of consumers. Read the case study to discover a simple way to tackle the adulteration of extra virgin olive oil.

In this case study, you’ll learn about:

  • Why there is research in to olive oil adulteration;
  • The mission of the first center in North America dedicated to olive oil research;
  • Authenticating olive oil quicker and easier; and
  • The future of olive oil production.


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