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In comparison to commonly used vegetable oils, the cost of olive oil is higher. As such, olive oil comes up against adulteration with other cheaper oils as well as the use of unapproved production methods [2]. Blending premium olive oil with low quality oils (mostly pomace) or with other plant oils such as hazelnut (Corylus avellana), soya (Glycine max), almond (Pru‐ nus dulcis), maize (Zea mays), sunflower (Helianthus annuus) and sesame (Sesamum indicum) has a great negative effect on olive oil trade [3]. This defines an urgent action in confirming olive oil authenticity

Challenges for Genetic Identification of Olive Oil