DNA can help assure authenticity of extra virgin olive oil

Help from misrepresents may be on the way in the form of laboratory assays developed by US Department of Agriculture researchers. These tests add to the array of options for quality-control analyses of olive oil. Agricultural Research Service (ARS) chemist Talwinder Kahlon’s assay relies on PCR (polymerase chain reaction) technology to compare olive DNA to that of canola and sunflower plants. Oil from these plants is sometimes mixed with olive oil, but not disclosed on the label. ARS is the principal intramural scientific research agency of USDA.