This study shows the spatial variability in δ13C and δ18O of 387 samples of Italian extra-virgin olive oil (EVOO) collected from 2009 to 2011. EVOOs’ δ13C and δ18O values were related to GIS (Geographic Information System) layers of source water δ18O 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.
The paper can be found in: Food Chemistry Volume 202, 1 July 2016, Pages 291–301
http://www.sciencedirect.com/science/article/pii/S0308814616301467
