Adulteration of olive oil: Useful informations

December 15, 2023

Extra virgin olive oil is a staple in the traditional Greek diet due to its high nutritional value and numerous health benefits. Its exceptional quality characteristics not only contribute to its significant commercial value but also place it among the most frequently adulterated foods in the European Union.

Recently, Europol announced that following the disbandment of a network, which was operating in Italy and Spain distributing adulterated olive oil in the European market, it is clear that “the adulteration of olive oil is a common practice.” A mix of various factors, such as rising inflation, declining olive oil production and increasing demand has created the perfect conditions for fraudulent practices.”

Nonetheless, as consumers, how can we protect ourselves? Despite the challenges, there are measures we can take, such as carefully reading olive oil labels, evaluating characteristics like color, taste and aroma, among others.

For additional information, refer to the “Consumer Guide to Olive Oil and Honey“, produced as part of the QuaAuthentic_GR project. This project is coordinated by the Prolepsis Institute and is part of the RESEARCH – CREATE – INNOVATE program.

Find the Guide here.