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• Olive Oil Acidity                                       (CEE Nº 2568/91 Anex II)

• Olive Oil Peroxide Number                         (CEE Nº 2568/91 Anex III)

• Olive Oil Ultraviolet Spectrophotometry         (K270, K232 y Delta K)(CEE Nº 2568/91 Anex IX)

• Olive Oil Moisture and Impurities                 (UNE Nº 55020 & UNE Nº 55002)

• Olive Oil Useful fat                                    (UNE Nº 55002)

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• Olive Oil Sensory Analysis (Panel Test according to COI Regulations)

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• Olive Oil WAX Chromatography                  (CEE Nº 2568/91 Anex IV)

• Olive Oil ALKYL ESTERS Chromatography      (CEE Nº 2568/91 Anex XX)

• Olive Oil ERYTHRODIOL + UVAOL Chromatography   (CEE Nº 2568/91 Anex VI)

• Olive Oil STEROLS Chromatography                         (CEE Nº 2568/91 Anex V)

• Olive Oil ALIPHATIC ALCOHOLS Chromatography     (CEE Nº 2568/91 Anex XIX)

• Olive Oil STIGMASTADIENE Chromatography           (CEE nº 2568/91 Anex XVII)

• Olive Oil FATTY ACIDS Chromatography                  (CEE Nº 2568/91 Anex X)

• Olive Oil TRILINOLEIN                                          (CEE Nº 2568/91 Anex XVIII)

• Olive Oil ECN-42 Difference                                 (CEE Nº 2568/91 Anex XVIII)

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• Purity criteria in seed oils

• Oil and water content in oilseeds and olive pomace cakes

• Oil content in waste waters

• Identification and composition of lipids used in margarines and vegetable fats

• Extraction and quality control of lipids in foods

• Quality of frying and used frying oils

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• Consulting on production processes and machinery

• Consulting on packaging and distribution best practice

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