Olive oil regulation and adulteration, Food safety regulations in Madrid, Spain
Olive oil regulation in Spain sets strict requirements on production, demanding that makers follow specific chemical and sensory standards across different oil categories. Regular inspections of production facilities verify compliance and prevent mixing oils with cheaper alternatives.
Spain introduced strict olive oil safety measures in 1981 after a serious food poisoning incident involving fraudulently sold industrial seed oil. This event shaped the oversight systems that remain central to modern production control.
Spanish olive oil makers combine age-old pressing methods with quality rules that categorize oils based on how they are made and tested.
Inspectors visit olive oil producers to test samples and verify that production meets official standards and contains no banned substances. Buyers can check labels to see the oil category and origin, which helps identify the quality level you are purchasing.
Spanish authorities use DNA markers and spectroscopy to test oil samples for unwanted substances and confirm authenticity. These techniques can detect even tiny amounts of adulteration that older testing methods would miss.
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