Olive Oil Quality Analysis Through UV-Visible Absorption Measurements

All food products should be of trustworthy quality and purity, not just for consumer safety but also to ensure product authenticity and the accuracy of product labels. This is especially important for olive oils, of which there are many different types based on quality (e.g. refined, extra virgin, etc.). In some circumstances, high quality oils can be adulterated with other lower quality olive oils or oils from a different source, like canola or soybean.