A three-year research project from Italy's University of Salento has yielded a new chemical imaging process that could certify the origins of olive oil blends.
The rise in popularity of extra virgin olive oil has led to an increase in the risk of distributors diluting pure EVOO with refined seed oils, prompting the need for a reliable verification methodology. A three-year research project led by Francesco Paolo Fanizzi from the University of Salento in Italy has developed a chemical authentication procedure using Nuclear Magnetic Resonance to create reference models for validating the authenticity and origins of EVOO blends, potentially safeguarding the integrity of growers, suppliers, and consumers in the industry.
With its widely extolled health benefits and beloved presence in dishes around the globe, extra virgin olive oil’s commercial heft is on the rise. But as the liquid gold of cooking increases in value, so does the risk of distributors diluting pure EVOO with refined seed oils — meaning your oil blend might not be exactly what its label says.
Currently, no official scientific process can certify the authenticity and geographic origins of a batch. And since 2009, when EU Regulation 182 mandated distributors in all European countries to label their olive oils with the olives’ geographical origin, the need for an official verification methodology has only become more urgent. But thanks to a three-year research project conducted by Francesco Paolo Fanizzi from the University of Salento in Lecce, Italy, a new chemical authentication procedure could provide a solution.
Southeast Italy’s Apulia region is the foremost EVOO producer in the country. It’s also the site of the University of Salento, where Fanizzi is a professor of general and inorganic chemistry. “Some years ago,” he said, “I realized that geographical origin assessment is a key factor to provide customers with a fully traceable product, and at the same time to improve the local economy.”
Over three years of research, Fanizzi developed a procedure that uses Nuclear Magnetic Resonance (NMR) to take images of EVOO samples from various regions of southern Italy. These images provide reference models, which can later be compared to EVOO blends to validate, or revoke, their authenticity.
Fanizzi compares the approach to taking an “olive oil fingerprint,” creating a snapshot of all the molecules contained in a sample of oil. This snapshot includes both the genetic factors (olive cultivars) and the external factors (such as soil and climate of a specific geographical area) where the oil originated. This data can be entered into reference databases, which can then be used to assess the origins of EVOOs.
The methodology’s future applications are promising. “There are commitments at national (Italy) and international levels for extensive use of these databases, but a huge amount of work is required for a comprehensive mapping of the most relevant cultivars and geographical areas where EVOOs originate,” said Fanizzi. “On the other hand, at the moment, we can easily put a sort of fence around a specific EVOO to buttress with a database the label-declared geographical area of production. We have several ongoing collaborations with companies, such as Certified Origins, aimed at this goal.”
As olive oil production becomes increasingly commercialized, the integration of sophisticated NMR authentication might seem like a departure from tradition. But it could ultimately safeguard the integrity of growers, suppliers, and consumers, ensuring that olive oil is held to the highest standard every step of the way. That’s as traditional as it gets.
More articles on: chemical analysis of olive oil, Italy, NMR (Nuclear Magnetic Resonance)
Nov. 20, 2024
Drought and Warm Winter Lead to Sharp Decline in Sicily's Harvest
While yields remain within the norm, producers across Sicily anticipate significantly lower olive oil production.
Jun. 28, 2025
Family's Love for Italian Cultivar Shapes Generations of Success
The Carroccia family-run olive farm in central Italy produces a celebrated Itrana monovarietal, rooted in love for the unique cultivar and its connection to the 'village of longevity.'
Sep. 18, 2024
Producers in Herzegovina Celebrate New PDO
Local officials say the Zlatne Kapi Protected Designation of Origin will raise the profile of local olive oils and promote tourism.
Apr. 8, 2025
Apulian Village Bets on Olive Growing Heritage to Revive Economy
Orsara, a small Apulian village, is using its ancient olive oil production tradition to boost its economy and promote sustainability and tourism.
Apr. 22, 2025
New Xylella Infections Found in Northern Puglia
Xylella fastidiosa, a deadly bacterium, has been found in an olive tree in Bari, causing concern for the region's important olive oil industry.
Nov. 14, 2024
Italian Growers Face Disappointing Yields
In northern and central Italy, many producers are seeing below-average oil yields. In the south, yields are normal but there's far less fruit.
Mar. 21, 2025
Lessons Learned Developing the Tuscan Food Pyramid
An innovative Italian regional food pyramid is under review, offering a creative and holistic contribution to institutional communication on recommendations for a healthy diet and lifestyle.
Jan. 13, 2025
Rome's Olive Oil Production on Public Farm Supports Community, Sustainability
The city's organic production provides community support through donations and funds to maintain a public farm in Lazio.