Fighting food fraud – a unique approach to tackle extra virgin olive oil adulteration 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. For example, olive oil can be adulterated with hazelnut or peanut oils and this can result in major allergic risk for some consumers. A 2010 report published by the University of California Davis Olive Center found that “69 percent of imported olive oils labeled as extra virgin failed the International Olive Council’s sensory standard”. In other words, most imported extra virgin olive

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