The determination of single constituents of a mixture of fats in an analytical tool somewhat complicated, particularly when constituents which are present in reduced rate are to be determined. This is the case of fat used in bread making, which is usually constitued of lard at 90% or more and olive oils. In this paper, capillary GC and HPLC were applied to this probem, keeping in mind also the most recent knowledge about the composition of the latter oil.Our results proved that no aid is obtained by the determination of fatty acids and sterols compositions, neither by therpenic alcohols composition, while triglyceride composition gives very useful informations. Furthermore, thrycerides analysis involves very reduced sample manipulation and an easy analytical pathway
