The document describes methods for determining the iodine value of oils, which is a measure of the degree of unsaturation and can be used to classify oils, detect adulteration, and indicate the nature of adulteration. The iodine value is determined by reacting a sample of oil with iodine, then titrating the unreacted iodine with a standard solution, and the number of milligrams of iodine absorbed by 1 gram of oil is a measure of its iodine value. The document provides detailed instructions for determining the iodine value of an olive oil sample through titration.