This chapter provides an overview of the applications of fluorescence in the study of olive oil and other edible oils, based on recent publications. Edible oils contain several types of endogenous fluorophores, such as tocopherols, polyphenols and pheophytins, which contribute to their fluorescence profiles. The emission characteristics can be altered by processing, oxidation, adulteration or contamination. Fluorescence methods, combined with chemometrics, are used for the direct determination of natural fluorophores, quantification of quality parameters, monitoring of oxidation processes, shelf-life control, identification of low-quality oils, detection of adulteration and confirmation of botanical or geographical origin. In recent years, there has been significant progress in this field, including not only new applications but also advancements in measurement techniques. Applications of excitation-emission matrix (EEM) fluorescence spectroscopy, combined with advanced analysis methods, are becoming increasingly common. Several examples demonstrate the potential of time-resolved fluorescence measurements. At the same time, portable devices are being designed and tested, enabling broader use of fluorescence methods under real-world conditions. The chapter presented here shows that fluorescence techniques used in the analysis of edible oils have great potential as control tools for quality and authenticity management throughout the oil value chain.