Analysis of FAME in Olive Oil
In 2018 FDA stated that “Supportive but not conclusive scientific evidence suggests that daily consumption of about 20 grams of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease.”
Health benefits and high intrinsic value associated with extra virgin olive oil (EVOO) have, as the other side of a coin, a growing incidence of products adulteration along all the supply chain. This fraudulent attitude has become a major international financial and regulatory issue.
On top of this, it is important to notice that bad weather and the spread of bacteria that kills olive trees are responsible for poor harvests. Italy, for example, has seen 50% of its crop destroyed in 2018.
In February the Canadian Food Inspection Agency (CFIA) warned that poor olive harvests are likely to lead a big increase in olive oil adulteration this year.