Chapter 7 gives some basic information about extra-virgin olive oil contaminants and the associated risks. The list includes: mycotoxins, micro-organisms, pesticide residues, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organic solvents, phthalates, lubricants, and particulate materials. Maximum levels set for contaminants by Codex Alimentarius, IOOC and EU regulations are reported. Conditions that determine or favour contamination and precautions for preventing them are discussed. In general, the health risk associated with the consumption of olive oils is low.