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Abstract
The purity of olive oil indicates its authenticity and the absence of foreign substances in its composition. This oil is one of the products most susceptible to adulteration, and such adulterations can reduce its beneficial properties. The aim of this study is to identify pure and adulterated olive oils and investigate the extent of adulteration present in them. The importance of this research lies in raising awareness about methods for detecting fraud in olive oil and providing useful information to relevant authorities to improve monitoring and quality standards. This study is of a research type, and the samples were analyzed through chemical-qualitative tests in the laboratory. The findings of this study show that most of the samples tested were adulterated and require further evaluations. Therefore, it is recommended that the responsible authorities apply more rigorous oversight in this area and conduct more comprehensive investigations.
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References
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- Aparicio, R., & Harwood, J. (2013). Handbook of Olive Oil (Second Edition). Second Edition,Springer Science business media New York.
- De Leonardis, A. (2014). Virgin Olive Oil: Production, Composition, Uses and Benefits for Man. FOOD AND BEVERAGE CONSUMPTION AND HEALTH, 252–255.
- Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., Wozniak, M., & Gorska-Ponikowska, M. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 19(3), 686. https://doi.org/10.3390/ijms19030686
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- Hoffman, R., & Gerber, M. (2014). Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? British Journal of Nutrition, 112(11), 1882–1895. https://doi.org/10.1017/S0007114514002888
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- Martinez, P., Garcia-Rios, P., & Delgado-Lista, A. (2011). Mediterranean Diet Rich in Olive Oil and Obesity, Metabolic Syndrome and Diabetes Mellitus. Current Pharmaceutical Design, 17, 769–777. https://doi.org/10.2174/138161211795428948
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- Parvaneh, Vida. (2014). Quality Control and Chemical Testing of Food Materials. University of Tehran Publishing Institute. Seventh edition. p 354.
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- Razmpoosh, E., Abdollahi, S., Mousavirad, M., Clark, C. C. T., & Soltani, S. (2022). The effects of olive leaf extract on cardiovascular risk factors in the general adult population: A systematic review and meta-analysis of randomized controlled trials. Diabetology & Metabolic Syndrome, 14(1), 151. https://doi.org/10.1186/s13098-022-00920-y
- ReportLinker. (2025). Afghanistan Olive Oil Industry Outlook 2022—2026 (p. 1). https://www.reportlinker.com/clp/country/2365/72628
- Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(1), 154. https://doi.org/10.1186/1476-511X-13-154
- Valls-Pedret, C., Lamuela-Raventós, R. M., Medina-Remón, A., Quintana, M., Corella, D., Pintó, X., Martínez-González, M. Á., Estruch, R., & Ros, E. (2012). Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk. Journal of Alzheimer’s Disease, 29(4), 773–782. https://doi.org/10.3233/JAD-2012-111799
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- WHO. (2004). Toxic oil syndrome Ten years of progress. World Health Organization. https://iris.who.int/bitstream/handle/10665/107586/E84423.pdf?sequence=1&isAllowed=y
References
Abdalla, S., Aroua, M. K., & Gew, L. T. (2024). A Comprehensive Review of Plant-Based Cosmetic Oils (Virgin Coconut Oil, Olive Oil, Argan Oil, and Jojoba Oil): Chemical and Biological Properties and Their Cosmeceutical Applications. ACS Omega, 9(44), 44019–44032. https://doi.org/10.1021/acsomega.4c04277
Aparicio, R., & Harwood, J. (2013). Handbook of Olive Oil (Second Edition). Second Edition,Springer Science business media New York.
De Leonardis, A. (2014). Virgin Olive Oil: Production, Composition, Uses and Benefits for Man. FOOD AND BEVERAGE CONSUMPTION AND HEALTH, 252–255.
Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., Wozniak, M., & Gorska-Ponikowska, M. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 19(3), 686. https://doi.org/10.3390/ijms19030686
Gunstone, F. (2020). Vegetable Oils in food Technology. Wiley Blackwell.
Gurdeniz, G., & Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519–525. https://doi.org/10.1016/j.foodchem.2009.02.068
Hoffman, R., & Gerber, M. (2014). Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? British Journal of Nutrition, 112(11), 1882–1895. https://doi.org/10.1017/S0007114514002888
Kiritsakis, A. K., Kiritsakis, K. A., & Tsitsipas, C. K. (2020). A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades. Journal of Food Bioactives, 31–56. https://doi.org/10.31665/JFB.2020.11236
Mailer, G. (2020). Adulteration of Olive (Olea europaea). Botanical Adulterants Prevention Bulletin.
Martinez, P., Garcia-Rios, P., & Delgado-Lista, A. (2011). Mediterranean Diet Rich in Olive Oil and Obesity, Metabolic Syndrome and Diabetes Mellitus. Current Pharmaceutical Design, 17, 769–777. https://doi.org/10.2174/138161211795428948
Organización de Consumidores y Usuarios (OCU). (2018). Análisis de aceites de oliva virgen extra. Organización de Consumidores y Usuarios. https://www.egregioextravirgin.com/the-study-of-the-organization-of-consumers-and-users-ocu-ranks-oleoestepa-again-as-the-best-extra-virgin-olive-oil-in-the-spanish-market
Parvaneh, Vida. (2014). Quality Control and Chemical Testing of Food Materials. University of Tehran Publishing Institute. Seventh edition. p 354.
Petrakis, C. (2006). Olive Oil (Second Edition). AOCS Press, 191–223. https://doi.org/10.1016/B978-1-893997-88-2.50013-4.
Razmpoosh, E., Abdollahi, S., Mousavirad, M., Clark, C. C. T., & Soltani, S. (2022). The effects of olive leaf extract on cardiovascular risk factors in the general adult population: A systematic review and meta-analysis of randomized controlled trials. Diabetology & Metabolic Syndrome, 14(1), 151. https://doi.org/10.1186/s13098-022-00920-y
ReportLinker. (2025). Afghanistan Olive Oil Industry Outlook 2022—2026 (p. 1). https://www.reportlinker.com/clp/country/2365/72628
Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(1), 154. https://doi.org/10.1186/1476-511X-13-154
Valls-Pedret, C., Lamuela-Raventós, R. M., Medina-Remón, A., Quintana, M., Corella, D., Pintó, X., Martínez-González, M. Á., Estruch, R., & Ros, E. (2012). Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk. Journal of Alzheimer’s Disease, 29(4), 773–782. https://doi.org/10.3233/JAD-2012-111799
Vossen, P. (2007). Olive Oil: History, Production, and Characteristics of the World’s Classic Oils. HortScience, 42(5), 1093–1100. https://doi.org/10.21273/HORTSCI.42.5.1093
WHO. (2004). Toxic oil syndrome Ten years of progress. World Health Organization. https://iris.who.int/bitstream/handle/10665/107586/E84423.pdf?sequence=1&isAllowed=y