Abstract
The characterization of the genetic identity of DNA recoverable from olive oil could facilitate the identification of the source cultivar. This requires that intact DNA or large fragments suitable for amplification by polymerase chain reaction (PCR) should be recovered from olive oil. This paper presents the preliminary results of an experiment evaluating the extent to which DNA recoverable from the veiled virgin olive (cv. Carolea) oil would allow PCR amplification useful for random amplified polymorphic DNA (RAPD) fingerprinting. Only residual DNA from olive oil sediments obtained by protease treatment was useful in RAPD-PCR amplification.
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