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Handbook of Olive Oil

Abstract

The authenticity of products labeled as olive oils has become an important subject from both commercial and health aspects. Olive oil has recently gained in popularity because of its quality, its potential health benefits derived from its consumption, and its strict purity control. From a commercial point of view, olive oil commands high market prices because of its production costs and an increasing consumer demand. Price is a determinant factor in a permanent problem of adulteration, which is found in the case of olive oil. Adulteration takes place not only through accidental contamination during the stages of oil processing but even more often by deliberate mislabeling of less expensive products or admixtures containing less expensive oils for the purpose of financial gain.

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Authors
  1. Ramón Aparicio
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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© 2000 Springer Science+Business Media New York

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Aparicio, R. (2000). Authentication. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_14

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  • DOI: https://doi.org/10.1007/978-1-4757-5371-4_14

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5194-6

  • Online ISBN: 978-1-4757-5371-4

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