H2020 OLEUM Project: Advanced solutions to ensure the authenticity and overall quality of olive oil

Virgin olive oils are known for their excellent nutritional and health benefits, but not all are created equal. OLEUM has revamped and revised its analytical procedures and tools to determine their quality and authenticity before they reach our shelves. Europe is the world's largest producer of olive oil. However, a combination of increasing competition, along with varying levels of regulation and knowledge, is increasing fraud, as indicated by a 2019 European Commission report.

To strengthen official controls and increase consumer confidence, the EU-supported OLEUM project has reviewed and revamped procedures to better ensure the quality and authenticity of olive oils. The project identified markers for soft deodorization, a technology used to eliminate or reduce sensory defects. The project developed tests for illegal blends with other vegetable oils and produced sensory reference materials to support panel testing. They also developed methods to monitor product freshness and predict shelf life. In addition, OLEUM developed a collaborative, open-source platform called the OLEUM Databank to host reference and calibration materials, along with a downloadable library of analytical methods. It also established the OLEUM Network, a global community of stakeholders, to share knowledge and results. “OLEUM methods should be adopted internationally to harmonize trade standards. Combining information on quality and authenticity with certified production volumes and their geolocation could form a blockchain to combat fraud,” explains Tullia Gallina Toschi, project coordinator at the University of Bologna, the project host.

Tools for Detection and Prevention The project’s initial research highlighted the problem of illegal blending of extra virgin olive oils with soft deodorized oils, especially re-milled or lampante oils, along with fraudulent modification of their natural color and aroma. Falsified claims of origin were also identified as a problem. To establish virgin olive oil quality and detect fraudulent blends, OLEUM developed tools for analyzing volatiles, along with sensory reference materials to support panel testing. Two methods were developed to detect fatty acid ethyl esters, the only officially recognized marker for fraudulent soft deodorization. Both are faster than pre-existing options.

One, which uses a preparative high-performance liquid chromatography step, was validated internally, while the other, which uses solid-phase extraction, underwent a successful peer-review study, the results of which will be published shortly. To strengthen product labeling, particularly regarding health claims for “olive oil polyphenols,” an ultra-high-performance liquid chromatography protocol was developed that allows for evaluation before and after hydrolysis, offering a more accurate picture. OLEUM also developed methods for assessing olive oil freshness, including software to predict the expiration date based on analytical parameters of acidity, peroxide value, and hydrophilic phenol concentration. This also takes into account light levels under storage conditions, which was validated in a real-time shelf-life experiment.

The OLEUM database, which hosts searchable real-time experiments, results datasets, and documentation, is open to public registration but could be restricted in the future to national official control bodies. “In collaboration with our OLEUM Network, this tool facilitates more effective collaboration and harmonization at a global level,” says Gallina Toschi. Responsible Consumption and Production To increase consumer awareness and confidence, OLEUM organized public activities at events such as the European Researchers’ Night and even in cooking schools, using materials such as multilingual infographics, videos, and games. Two OLEUM products have already been adopted by the market: stock solutions for analyzing volatile compounds and two sensory reference materials. The latter were made with volatile compounds that emulate the olfactory notes of rancid and vinegary aromas of virgin olive oils. “The main target markets are quality control laboratories.” There is no similar product on the market, and this approach could be extended to other food products," Gallina Toschi observes.