Abstract
This article is based on the scientific paper: Casadei, E., Valli, E., Panni, F., Donarski, J., Farrús Gubern, J., Lucci, P., Conte, L., Lacoste, F., Maquet, A., Brereton, P., Bendini, A., Gallina Toschi, T., Emerging trends in olive oil fraud and possible countermeasures, Food Control 124: 107902, 2021. The work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this article reflects the authors’ views; the EC is not liable for the information contained therein.
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