Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs’ quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018–2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs’ variety. The models’ predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.

Background: Reducing salt in bread is considered a straightforward, cost-effective public health intervention and is implemented in several countries, either voluntarily or through legislation. A Memorandum of Understanding (MoU) was signed in Greece in 2016, setting a voluntary maximum salt content of 1.2% in artisanal bread. This study aimed to evaluate the effectiveness of the MoU and assessed the potential impact of reducing salt in bread on overall salt intake, using the MoU target and the relevant WHO global sodium benchmark. Methods: Artisanal bread samples (n = 253) randomly collected from different parts of Greece in 2024 were analyzed for salt content and compared with samples collected in 2012 (n = 220). Salt intake from bread was estimated using data from the Hellenic National Nutrition and Health Survey (HNNHS), and modeling scenarios were conducted. Results: The MoU and related voluntary awareness activities were ineffective as a strategy to reduce salt in bread. The mean salt content in bread in 2024 was 1.41 (0.30)%, representing a 6.8% increase compared to 1.32 (0.31)% in 2012. Only 19.4% of samples in 2024 contained ≤1.2% salt, compared to 31.8% in 2012. Full MoU compliance would enable an additional 3.1% of Greek bread consumers, currently exceeding 5 g in their daily salt intake from foods alone, to reduce their intake to below 5 g. This would rise to 6.2% if the WHO sodium benchmark was implemented. Conclusions: A mandatory salt limit, aligned with the WHO global benchmark, is urgently needed to support national reformulation strategies. This work can contribute to European and international discussions on food reformulation.