Near-infra red spectroscopy (NIRS) is a spectroscopic method that uses infrared region of electromagnetic radiation in the 780 – 2500 nm spectral range. NIRS is the most commonly used for the analysis of pharmaceuticals, medical diagnostics, combustion products, food quality control and in research. Advantages of NIRS include minimal sample preparation, which makes the analysis simple and fast. Repeated overlapping of spectra in the analysis of food makes NIRS method less precise and often requires the use of other techniques to reach the desired chemical information. The aim of this study was to demonstrate the potential ap-plicability of NIR spectroscopy as a valuable method in the characterization of edible oils according to the raw material of production and potential adulteration which is simulated by addition of vegetable oil (5 %) in olive oil (3 different manufacturers) and pumpkin seed oil. For each sample was recorded absorbance and transmittance, which makes a large number of data for one sample and chemometrics was applied for processing data obtained by NIR spec-troscopy, which is based on the differences in oils depending on the feedstock as well as on different dilutions (artificially) of the same oil. This study confirmed that NIR spectroscopy together with chemometrics is a potential method for monitoring the oil quality.