Olive oil is one of the foods most often affected by fraud. Sometimes it is diluted with cheaper oils, sometimes a lower grade is sold as extra virgin or the origin is stated falsely. That is why authorities and laboratories carry out regular checks.
Fraud can only be detected with certainty in a laboratory. A few signs help when buying, though: a clear statement of origin, a named variety, a harvest date and a taste that is fruity, slightly bitter and a little peppery.
