Modern methods of analysis can distinguish high quality olive oils from low quality or fake olive oils. Independent testing laboratories do routine checks of the olive oils provenance and its production process.

Since 1992 the Extra Virgin quality grade olive oil is not anymore only classified through its oleic acid of max 0.6% instead of the normal tolerated 1.0 % but also through a so called Panel test. Olive oil that does not pass the strict regulations of this Panel test must be refined.

The European Union has released regulations for olive oil through tastings since 1996 and put into force.