Development of analytical methods for the characterisation and quantification of the proportion of olive oil, of the different categories, in foods containing it as an ingredient, including blends with other vegetable oils. Development of Certified Reference Materials for olive oil, both for physicochemical parameters and organoleptic properties, to be used for validation and/or as control samples in the application of analytical methods for the quality control of olive oil. Development of olive oil traceability systems based on chemical information and studies of similarity of characteristic analytical signals.