High-performance-ion mobility spectrometry (HPIMS) has been employed for the first time in the analysis of 

olive oil samples after a simple liquid-liquid extraction procedure. The HPIMS-based methodology herein 

developed is user friendly, fast (30 s per analysis) and inexpensive. Moreover, solvent consumption is minimal, 

thus complying with the principles of green chemistry. The potential of the proposed approach in combination 

with multivariate analysis has been evaluated for classification of olive oil samples according to their organo

leptic quality: extra virgin olive oil (EVOO), virgin olive oil (VOO) and lampante olive oil (LOO). In this work, 

115 olive oil samples among the three categories, previously tasted by two Panel Tests, were used as reliable 

analytical standards to calibrate and validate the chemometric models. The average success rate of classifying 

samples was 68.9% for validating the ternary model (EVOO, VOO, and LOO). However, the binary model to 

differentiate between non-defective (EVOO) and defective (VOO and LOO) samples provided a mean classifi

cation success rate of 88.3%. In addition, EVOO samples were better classified, with a success rate of ~90%. The 

proposed strategy could be used as a valuable tool to support Panel Tests in the industry, allowing for a rapid 

discrimination between EVOO and non-EVOO samples.