Determination of the authenticity of extra virgin olive oils has become more important in recent years following some infamous adulteration and contamination scandals. There is significant economic advantage to be gained by falsely marketing lower quality oils as top-quality products or by adulterating the end product with cheaper alternative oil. The analysis of olive oils is complicated by their complex nature. The conventional analytical techniques involve complicated analyses of individual components in the oil in order to determine their authenticity; however, molecular spectroscopy combined with modern chemometric techniques offers a rapid analytical solution to this complex problem. This paper describes the initial results from the experimental application of Fourier transform Raman spectroscopy in this area.