ABSTRACT
This chapter presents the application of different analytical techniques and chemometric approaches for the investigation of olive authenticity. Varietal and/or geographical origin and cultivation system (organic or conventional) are the two main issues of authenticity in table olives. Processing practices and organoleptic attributes are significant factors that should also be considered. Although olives are not among the most studied food products for proper authentication, analytical techniques such as liquid chromatography (LC) and gas chromatography (GC) with the use of mass spectrometry (MS), in combination with advanced chemometrics, offer researchers excellent tools to check the authenticity of table olives.
