The authenticity of products labelled as olive oil is of great importa
nce from the standpoints of both commercial Value and health aspects.
Over the years, a high degree of sophistication has evolved in chromat
ographic methods for the analysis of both major and minor components o
f oils and fats. At the same time, spectroscopic methods are emerging
as potential tools for rapid screening of samples for the detection of
adulteration. However, the complexity and intrinsic variability of bi
ological samples such as olive oil and its potential adulterants deman
ds the application of multivariate calibration or pattern-recognition
techniques to aid interpretation of the data obtained using these inst
rumental methods. Combination of the techniques of analytical chemistr
y and chemometrics is mandatory for unequivocal identification and qua
ntification of the adulteration of olive oil.