Olive oil regulation and adulteration

Spain maintains strict regulations for olive oil production, requiring producers to meet specific chemical and sensory standards for different oil classifications.

In 1981, Spain implemented comprehensive olive oil safety measures after 700 people died from consuming industrial rapeseed oil fraudulently sold as olive oil.

Spanish olive oil producers follow traditional methods while adhering to modern European Union quality standards that define eight distinct categories of olive oils.

The Food Information and Control Agency conducts regular inspections of olive oil facilities to verify compliance with production standards and prevent adulteration.

Spanish authorities use DNA molecular markers and spectroscopy techniques to detect unauthorized substances in olive oil and ensure product authenticity.

GPS coordinates: 40.44806,-3.67778

Latest update: May 27, 2025 14:03