As a quality oil, olive oil is susceptible to adulteration and fraud. This paper reviews the most common types of fraud in the olive oil sector. The two most common types of fraud recorded are the marketing of virgin olive oil as extra virgin, and marketing olive oil which is a blend of olive oil and other vegetable oils. Two on-line surveys focused on current and future issues facing the industry and control laboratories. These revealed the emerging issues of concern with regards to fraud were from the addition of deodorized oil, and from mixing with oil obtained by a second centrifugation of the olive paste (remolido). In addition, the most frequent fraudulent practices are mixing with lower quality olive oils, and giving a false delaration of origin (EU and non-EU).
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