The investigation of fraud plays a key role in the authentication of genuine olive oil products, and despite the fact that the olive oil sector is strongly regulated, fats and oils, including olive oils, are ranked in the top positions of the 2016 EU Food Fraud report on non-compliances per product category. Several official analytical methods for the assessment of the quality and purity of olive oil are currently available. However, the process of proposing new methods is constantly in progress with the aim to protect consumers by preventing both traditional and emerging frauds. In view of this, the present chapter will discuss some selected new and/or alternative methods based on the determination of squalene, endogenous n-alkanes, waxes, as well as free and esterified sterols that have the potential to detect illegal blends of olive oil and other vegetable oils.
