ENEA researchers have developed a method to identify pure extra virgin olive oil through the traceability of the geographical origin of the olives based on the content of elements. The outcomes of the study were published in the open source journal ‘foods’.

The study was conducted on thirty-seven samples of olives and leaves from eleven species of olive tree[1] focusing on the analysis of the chemical elements present. The samples of olives (drupes) and olive leaves were collected in two different production areas in Lazio: the ENEA Casaccia Research Center and the municipality of Allumiere, where five different olive groves were selected based on cultivars[2] and production sites.