The use of olive oil in human diet has been known since ancient times, especially in the Mediterranean area where many olive trees are planted. Olive oil has become the center of attention after publishing some research results which have shown that certain components of olive oil have beneficial effects on human health. Quality of the olive oil is closely linked with the presence of short chained alcohols in the oil itself. Small amounts of ethanol and methanol in the oil are allowed since they are formed during the maturation of olives. On the other hand, high concentrations of ethanol in the oil appear during the fermentation processes occurring mainly throughout olive fruit storage. European commission issued in 1991 Act no. 2568/91 which defines classification of the oils in 9 categories regarding certain characteristics of the oil. Examination of the precision, as repeatability and intermediate precision, of the new HSS-GC-FID technique for the determination of the aliphatic alcohols content in the olive oil, as well as the application of the mentioned technique on the analysis of my own olive oil is described in this paper. RSD values were lower than 0.2 % for repeatability and lower then 1.1 % for intermediate precission. Based on the results obtained it is concluded that the used method is precise. Moreover, it is noticed that the precision of the method is increased after correction of the retention time of the analite with the retention time of the internal standard. In the end, the method was applied on the analysis of my own olive oil. Regarding the low concentrations of ethanol, methanol and ethyl acetate found in the oil, it is concluded that, based on the short chained alchohols content, the analyzed oil can be characterized as high-quality oil.