Olive oil is one of the most valuable food products due to its unique organoleptic properties, high content of monosaturated fatty acids (70-80%) and antioxidant properties due to the presence of tocopherols, hydroxyprosol, tyrosol, thyrosol, oleacein, vanillic acid, etc. in olive oil. Extra virgin olive oil (EVOO), due to its extraordinary properties such as nutritional properties, excellent flavour and taste, is marketed at higher prices than other vegetable oils and is therefore subject to fraudulent activities. Therefore, the present project proposal aims to develop an electrochemical sensor, i.e. electronic tongue - e-tongue, coupled with chemometric analysis, which aims to identify adulterated extra virgin olive oils. The proposed analytical approach will be validated against a reference method used to determine the authenticity of extra virgin olive oils. The development of the electrochemical sensor builds on the knowledge already acquired by the consortium members, the electronic tongue consisting of a suitable conductive material (nanocrystalline graphene (NCG)), the electrode surface being modified with graphene quantum dots (GQDs) to chemically modify the surface, increase the electroactive area and improve sensitivity. The recorded electrochemical data will be processed and analysed using established chemometrics tools for an analysis of olive and vegetable oils and to predict the concentrations of specific markers of the olive oil adulteration process.