Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid composition

Fatty acid compositional data for Greek virgin olive oils from 24 years of harvest and various regions and cultivars were evaluated using chemometric methods. Non‐parametric discriminant analysis after proper transformation of the data seems to be a suitable approach to characterise the oils according to the geographical origin and may produce a scientific basis for the assignment of an ‘appellation d'origine’ trade mark.