Olive oil may be adulterated in various ways to make money. The profit margin for olive oil can be large with little perceived risk.
Targets of counterfeit olive oil:
(1) an expensive quality, such as extra virgin olive oil
(2) an expensive region, such as portions of Italy
The counterfeit may be:
(1) the same type of olive oil from a less expensive region
(2) a mixture of the named quality with a lower quality one
(3) a lower quality type being passed off as higher quality
(4) adding a different type of oil such as hazelnut oil
Many people may be unable to distinguish the difference by taste or appearance alone. Chemical analysis for phytosterols or by spectroscopy can detect even small amounts of additives. Some methods are able to pinpoint a locale as the source of the olive oil.
It is important to read labeling carefully. Some manufacturers using fine print on the back label to list ingredients and sources not indicated on the front label.
