Protecting Olive Oil From Counterfeiters

Just a few grams of the new substance are enough to tag the entire olive oil production of Italy. If counterfeiting were suspected, the particles added at the place of origin could be extracted from the oil and analysed, enabling a definitive identification of the producer. "The method is equivalent to a label that cannot be removed," says Robert Grass, lecturer in the Department of Chemistry and Applied Biosciences at ETH Zurich. read more

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