Up to 80% of olive oil is adulterated. Lab testing reveals which products are genuine.
Oil fraud is one of the most common forms of food adulteration. Products labeled as extra virgin olive oil are often diluted with cheaper seed oils, and essential oils frequently contain synthetic compounds. We're building lab-verified profiles for the most commonly used oils.
Purity and adulteration
Is the oil what it claims? Detection of dilution with cheaper oils
Oxidation markers
Peroxide value, free fatty acids, and UV absorption (K232/K270)
Pesticide residues
Screening for glyphosate, chlorpyrifos, and other agricultural chemicals
Fatty acid profile
Omega-3/6/9 ratios and comparison against claimed nutritional content