Abstract: Olive oil adulteration issue on the market emerges in an endless stream. Stable isotope ratio technique can be effectively used for the adulteration identification of olive oil. In this research, isotope ratio differences between olive oil and other vegetable edible oils were investigated. Seven common vegetable edible oils were collected from markets. Stable hydrogen and carbon isotope ratios of selected edible oils were measured by elemental analyzer-isotope ratio mass spectrometer (EA-IRMS). The correlation between the hydrogen and carbon stable isotope ratios in olive oil was also analyzed. The results showed that the olive oil’s δD ranges from -146.78‰ to -125.30‰, and the olive oil’s δ¹³C ranges from -29.72‰ to -28.59‰, which are both significantly different from the stable hydrogen and carbon isotope ratios of other vegetable oils (P<0.05). The stable hydrogen isotope ratio of olive oil has a strong correlation with its stable carbon isotope ratio (Pearson’s r=0.904). Simulation and calculation of olive oil adulteration showed that 10% adulteration by corn oil and 30% adulteration by soybean oil are the limit of determination by the combination of hydrogen and carbon stable isotope ratio analysis.