Natural olive oil is a natural oil obtained by physical methods such as pressing or centrifugation, containing a high level of monounsaturated fatty acids (oleic acid) containing phenolic compounds, tocopherol and other aromatic substances, and having a very long shelf life. This definition does not fall into refined and riviera olive oils and pomace oils. In terms of nutrition, olive oil, which reduces the risk of heart disease, increases benign cholesterol (HDL), decreases malignant cholesterol (LDL) and has a protective effect against some types of cancer, forms the basis of healthy life. However, unfortunately, olive oil is one of the most exposed agricultural products. Moreover, not only today, even five thousand years before the tablets, even the olive oil is done in order to find out whether the officers are told that the audit.

Fatty acid ethyl esters and methyl esters (FAME + FAEE) analysis method is one of the best methods to determine the quality of olive oil. With this method, it is understood whether oils or waxy substances such as colonic oil, refined olive oil and natural first olive oil are mixed into extra virgin olive oil.

FAME stands for fatty acid methyl esters and FAEE fatty acid ethyl esters. One way of forgery in olive oil is to mix sunflower, cotton, canola, hazelnut or soybean oil, which is cheaper than olive oil. In addition, high-acid refined oils that are not considered to be edible are heat treated and brought to extra virgin oil standards. With this method, the acidity of oils with more than five acids is reduced to less than one (column leakage).

In the scope of chemical food analyzes, the amount of fatty acid ethyl and methyl esters (FAME + FAEE) and waxy substances (Wax) in olive oil are analyzed by authorized laboratories. During these analyzes, the relevant legal regulations and the standards issued by national and international organizations are followed.