Emerging trends in olive oil fraud and possible countermeasures

Enrico Casadei, Enrico Valli*, Filippo Panni, James Donarski, Jordina Farrús Gubern, Paolo Lucci, Lanfranco Conte, Florence Lacoste, Alain Maquet, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)
33 Downloads (Pure)

Abstract

A review of most common types of fraud in the olive oil sector has been carried out. The work was supplemented by the results of an international on-line survey of EU and non-EU stakeholders in the olive oil sector. The review confirms that most common infringements (fraud or non-compliance) are the marketing of virgin olive oil as extra virgin, and blends of other vegetable oils (sunflower, corn, palm, rapeseed, etc.) with olive oil being marketing as olive oil. The on-line survey focused on current and future issues facing a range of stakeholders, e.g. exporters, importers, control laboratories. Of seemingly high priority to industry were emerging issues with regards to fraud arising from the addition of deodorized oil and from mixing with oil obtained by a second centrifugation of the olive paste (remolido). On the same line, a questionnaire, addressed to the EU Food Fraud Network National Contact Points, highlighted that the most frequent fraudulent practice is mixing with lower quality olive oils and that EU, non-EU and mix of EU and non-EU oils are the cases which need more control activities in relation to false designations of origin.

Original languageEnglish
Article number107902
Number of pages9
JournalFood Control
Volume124
Early online date20 Jan 2021
DOIs
Publication statusPublished - Jun 2021

Bibliographical note

Funding Information:
This work is funded by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale”, which received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors' views; the European Commission is not liable for the information contained herein.

Publisher Copyright:
© 2021 The Author(s)

Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.

Keywords

  • Authenticity
  • Fraud
  • Genuineness
  • Olive oil
  • Quality
  • Survey

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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