In the laboratories, a wide variety of analyzes are carried out in all foods containing fat, especially vegetable and animal based oils. In this context, fatty acid composition (ie trans fats, saturated fats, unsaturated fats and the like), total fat, cholesterol, sterol composition, quality parameters in fats and oils (iodine number, peroxide number, saponification number, free fatty acidity, The amount of non-saponifying substances and the like) and foreign and animal origin oils in the determination of fats.

Particularly one of the olive oil quality criteria is the total amount of halogenated solvent. In 2012, the Turkish Food Codex Communiqué on Plant Oils Called by the Ministry of Food, Agriculture and Livestock (Communiqué no: 2012 / 29) was published. This Communiqué regulates the principles that will ensure the production, processing, storage, transportation and marketing of the oils mentioned under the scope of the plant with appropriate techniques and hygienic conditions. According to the aforementioned communiqué, the total amount of halogenated solvent for all types of olive oil and pomace oil must be at most 0,2 mg / kg.

There are various methods used to obtain olive oil from olive. One of these is the method of removing oil with solvent (with the aid of a solvent). In this method, the oil is extracted using chemical solvents such as hexane. Then the oil is boiled to get rid of these chemicals. The oil is then subjected to bleaching and deodorization. After these processes, the burning point and shelf life of olive oil is extended. However, in order to mention the quality of olive oil, there should be no residue in the oil from the solvent used.

Solvent analysis of olive oil species is carried out in the authorized laboratories within the scope of chemical analyzes. In these analyzes, standards and test methods published by local and foreign organizations are followed and reliable and impartial service is provided in laboratories.