Isoscapes of carbon and oxygen stable isotope compositions in tracing authenticity and geographical origin of Italian extra-virgin olive oils.

The authentication and verification of the geographical origin of food commodities are important topics in the food sector. This study shows the spatial variability in δ(13)C and δ(18)O of 387 samples of Italian extra-virgin olive oil (EVOO) collected from 2009 to 2011. EVOOs' δ(13)C and δ(18)O values were related to GIS (Geographic Information System) layers of source water δ(18)O and climate data (mean monthly temperature and precipitation, altitude, xerothermic index) to evaluate the impact of the most significant large-scale drivers for the isotopic composition of Italian EVOOs. A geospatial model of δ(18)O and δ(13)C was developed for the authentication and verification of the geographical origin of EVOOs. The geospatial model identified EVOOs from four distinct areas: north, south-central Tyrrhenian, central Adriatic and islands, highlighting the zonation of the expected isotopic signatures. This geospatial approach can be used to define a protocol for analyzing the isotopic composition of EVOOs in order to certify their origin and prevent food fraud. Limits and perspectives of the model are discussed.