10/9/2013

A panel of 20 experts on olive oil authentication agreed that methods for verifying the quality of the oil have fallen short of "the inventiveness of certain operators," according to a recently released report from a workshop. The workshop, hosted this year by the European Commission and the International Olive Council, discussed affordable and efficient verification tests that could be used worldwide, such as near-infrared spectroscopy, DNA-based analysis and methods that measure the degradation of various pigments and properties of olive oil.

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