A study was conducted to assess the application of differential scanning calorimetry(DSC) in identification of the proportion of sunflower oil as an adulterant in extra virgin olive oils.A method of cooling program was proposed based on the repeatability and reliability of the oils tests which were started with the up-down temperature recycling in the olive oils.The cooling program method was used to measure the crystallization peak temperatures of eight extra virgin olive oils and other six edible oils together with five proportions of simulated adulterated oils.The regression equations were established according to the crystallization peak temperatures in the system.The results showed that the extra virgin olive oils had sharp crystallization peaks between-60 ℃ and-46 ℃compared with other six edible oils.The crystallization temperatures of the simulative adulterate extra virgin olive oils became lower,and the crystallization peaks became wider and shorter with the increase of mixing ratio of sunflower oil.The adulterated extra virgin olive oils could be identified rapidly and accurately with the regression equations.