EVOO Garantee

Extra virgin olive oil, known as the "golden elixir" of the Mediterranean diet, is praised for its health benefits and is essential in Italian cuisine. A few drops can enhance any dish. However, its popularity makes it a target for fraud. Common scams include mixing high-quality oil with lower-quality oils or chemically treating inedible oils like pomace to make them appear edible.

Scientists at the Institute of Biosciences and Bioresources (IBBR) of the National Research Council (CNR) in Perugia have developed DNA-based markers to identify olive varieties and detect adulteration. These tests help producers certify their products and assist companies in verifying the oil's varietal composition before marketing.

Extra virgin olive oil (EVO) is produced by mechanically pressing olives without solvents or chemicals. It must meet specific quality standards, such as a perfect aromatic profile, as explained by Luciana Baldoni from CNR-IBBR. The quality of EVO comes from the olive varieties, the cultivation region, and the extraction method. This diversity results in a wide range of EVO oils with different compositions and market values.

Many premium Italian olive oils are protected by origin labels (DOP, IGP) and trademarks. Market EVO oils undergo chemical analysis to verify label claims and origin, but only DNA analysis can identify the varietal composition. DNA testing can expose fraud involving less valuable or undeclared varieties and detect adulteration with other species' oils.

Although DNA marker analysis isn't officially accredited and is voluntary, it supports control and anti-fraud agencies. Baldoni believes these tests could protect the commercial value of prestigious extra virgin olive oils in the future.

Source: Luciana Baldoni, Institute of Biosciences and Bioresources, CNR luciana.baldoni@ibbr.cnr.it