Susanne Kuehne, Decernis
Food Fraud Quick Bites

The Many Ways To Make Fraudulent Olive Oil

By Susanne Kuehne
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Susanne Kuehne, Decernis

An EU study investigates olive oil fraud.

Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

The production methods for high quality olive oil are well defined, but fraudsters use a multitude of ways to produce fake premium olive oils and charge steep prices for mediocre or even dangerous products. From false declaration of origin, blending with lower quality olive oils or other vegetable oils, second centrifugation of olive paste, deodorizing, to false labeling claims, this study lists several common fraudulent practices. Olive oil keeps making the top of the list of frequently adulterated foods, but meanwhile is also one of the most highly tested commodities.


  1. Casadei, E. et al. (June 2021). “Emerging trends in olive oil fraud and possible countermeasures”. Food Control. Science Direct.


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Susanne Kuehne, Decernis

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