Abstract: Fourier transform infrared spectrometer was used to detect the infrared information of olive oil, sunflower oil, peanut oil, corn oil, soybean oil, rapeseed oil and palm oil. The results showed that the position and absorbance of olive oil in the infrared spectra absorption peaks were different from other vegetable oils, with the absorption peak at 3005-3009 cm^- 1 and 1117-1121 cm^- 1 as the species distinction. Simulation of adulteration, the absorbance and adulteration ratio showed a linear relationship at 3005 cm^- 1 and 1097 cm^- 1. When 7 kinds of edible vegetable oil were heated up to 180℃for 2 h, absorption peak of olive oil at 1097 cm^-1 and 968 cm^-1 rose while that of other kinds of vegetable oil decreased. As to adulterated olive oils, 3005 cm^-1 absorbance was still linear with adulteration ratio from 5% to 80%, in the meantime, 3400-3650 cm^- 1 region showed a great increase even the adulteration ratio was reduced to 5%, which provided a rapid and efficient method for identification of olive oil adulteration.