Innovative analytical techniques used for the investigation of extra virgin olive oil

Extra virgin olive oil (EVOO) represents a high value-added food product due to its nutritional, functional, and sensory properties. At the same time, its economic relevance makes it highly susceptible to adulteration and mislabelling-fraudulent activities become, over time, more sophisticated and difficult to reveal-thus driving the demand for continuous analytical innovation. The present review critically summarizes the most relevant advances in analytical techniques for EVOO analysis reported between 2020 and 2025. The discussion encompasses recent developments in the analysis of volatile, semi-volatile, and non-volatile fractions, as well as contaminants, with particular emphasis on hyphenated chromatographic techniques, mass spectrometry systems, and emerging sensor-based platforms. Advances such as comprehensive two-dimensional gas chromatography, ambient and ambient-assisted ionization mass spectrometry, low-pressure gas chromatography, and integrated microsensing devices are highlighted for their potential to enhance analyte detectability, throughput, robustness, and eco-efficiency. Overall, such innovations are paving the way toward faster, greener, and more effective analytical workflows, in line with the principles of sustainable food analysis and contributing to stronger EVOO quality control.