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The detec­tion of olive oil adul­ter­ation is often com­pli­cated with no sin­gle test that can accom­plish the task. A bat­tery of tests is employed to deter­mine olive oil authen­tic­ity and iden­tity of the adul­ter­ant. Included in this test­ing regime is the deter­mi­na­tion of free acid­ity, per­ox­ide value, UV extinc­tion, fatty acid com­po­si­tion, sterol com­po­si­tion, triglyc­eride com­po­si­tion, wax con­tent, steroidal hydro­car­bons, and oth­ers. Methods employ­ing chromatography/mass spec­trom­e­try and spec­troscopy are often used to detect adul­ter­ation of olive oil.

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