Extra virgin olive oil (EVOO) is a premium product that is frequently subjected to adulteration due to its high cost and the challenges associated with fraud detection. While previous studies have primarily utilized chromatographic techniques, this study aims to validate an in-house analytical method using a Thermo Scientific FTIR Spectrophotometer with a Nicolet iS50 ATR to detect olive oil adulteration, in order to establish a reliable standard operating procedure (SOP) for quality control laboratories. The novelty of this work lies in its focus on the application of Fourier Transform Infrared (FTIR) spectroscopy specifically for olive oil fraud detection, which complements the traditional techniques and provides a more comprehensive approach to olive oil quality assessment. We prepared six standard solutions of olive oil and corn oil of varying concentrations, and analyzed each reference solution with 10 μl of olive oil for absorbance at specific wavelengths. The results show that significant differences exist in the C-O stretching band at 1118 cm^-1 between pure EVOO and corn oil, thus demonstrating the method’s effectiveness for detecting adulteration. The validation results indicate that the method meets 40% of the analytical demand for detecting adulterants, displaying a wide linearity range, good precision, accuracy, efficiency, and cost-effectiveness, and so highlighting the potential of FTIR spectroscopy for use as a rapid and reliable technique for detecting olive oil fraud and enhancing consumer protection against fraudulent products.