Chlorinated solvents and aromatic hydrocarbons

Olive oil can be contaminated by organic solvents and aromatic hydrocarbons during storage or during production or even at the stage of oleosome development in the olives hanging on the tree (Kotiaho et al., 1995 Biedermann etal., 1995). 

Aromatic hydrocarbon contamination of olive oil was first reported back in the 1970s. Since then there have been occasional reports of the presence and identification of polycyclic aromatic hydrocarbons in olive oil, which has caused the consumer serious concern (Menichini et al., 1991). 

A comment is that olive oil produced in a naturally contaminated area must contain contaminants, unless the oil has been subjected to deodorization. Thus an appropriate contaminant content is a sort of purity criterion for olive oil. 

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