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Introduction Virgin olive oil, which is produced by the mechanical pressing of the fruit of the olive tree Olea europaea L. , is known for its excellent organoleptic properties and nutritional value 1. For many years, extra virgin olive oil EVOO has been the target of economically-motivated adulteration EMA 1, 2. In 2016, a U.S. Congressional Committee expressed concern about reports that consistently described the prevalence of imported olive oil sold in the U.S. as adulterated or fraudulently labeled 3. Such fraud may potentially have unintended consequences attributed to the mixing of EVOO with other edible oils that could pose a health risk to consumers who are allergic to trace levels of allergenic proteins that may be found in some extraneous oils. Consequently, the U.S. Food and Drug Administration FDA , which is tasked with protecting the U.S. food supply against deceptive labeling and intentional adulteration, was directed to screen imported olive oils to deter