A rapid screening for adulterants in olive oil using DNA barcodes

► A PCR based methodology is developed to trace out adulterants in olive oil. ► Combined approach of molecular biology and bioinformatics is described. ► Unique SNPs present in conserved DNA sequences used. ► Adulteration up to 5% in olive oil can be detected. ► A simple, rapid, and reproducible plastid based molecular DNA technology is reported.