Olive oil is one of the most adulterated food products of the world due to its relatively low production and higher prices as compared to vegetable and seed oils. The study from UC Davis Olive Center in 2010 and 2011 showed that more than 65% of extra virgin olive oil sold at the US supermarkets did not meet the USDA �extra virgin� grade standards. The findings from this study received more than one thousand media coverage worldwide, including the New York Times, CNN, The Dr. Oz Show and CBS News. While these reports have helped to raise awareness in consumers and food buyers, there are a lot of challenges ahead in developing more efficient analytical methods and establishing better standards. In this talk, we will discuss about these challenges and recent analytical advancements on the authentication and adulteration of olive oil.

Olive oil authenticity: Pursuing innovation in the chemical analysis

248th National Meeting (2014)

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