OLEUM - Better solutions to protect olive oil quality and authenticity OLEUM is an EU Horizon 2020 funded research project which aims to better guarantee olive oil quality and authenticity by empowering detection and fostering prevention of olive oil fraud. The project is comprised of 21 partner organisation, bringing together competences from food analysis, food legislation, industrial equipment engineering, bioinformatics, communication and knowledge exchange. Find out more in this animated video. OLEUM: UHPLC determination of total hydroxytyrosol (Htyr) and tyrosol (Tyr) content in olive oil In this video, Dr Nikolaos Nenadis goes through a new method developed by Aristotle University of Thessaloniki within the OLEUM project to determine total hydroxytyrosol and tyrosol content in olive oil to support the health claim for 'olive oil polyphenols' according to EC regulation 432/2012. OLEUM: Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-FID/MS In this video, Dr Diego Luis García-González goes through a new method developed within the OLEUM project to analyse volatile compounds in virgin olive oil by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry to decrease the panel workload, while maintaining a highly reliable classification of samples.