A capacitive technique to assess water content in extra virgin olive oils

► The water content in extra virgin olive oils (EVOO) was assessed by a capacitive technique. ► The explored range was 2-512 kHz. ► A simple linear regression correlated well water content and capacitance showing R2 values up to 0.959. ► Best performances were observed at the frequency of 8 kHz. ► Some novel linear correlations also emerged between capacitance and fatty acid composition.