The physical and chemical properties such as density, appearance, odor, chemical composition, density, refractive index, optical rotation, miscibility with ethanol, evaporation residue rate, structure examinations of the essential oil produced from the French "Maillette" type Lavandula angustifolia Mill. lavender plant grown by Çankırı Şehit Mehmet Ata Vocational and Technical Anatolian High School were determined by our center staff Lecturer İbrahim FİLAZİ according to ISO 3515: 2002 standard and in-house instructions. In addition, the antimicrobial effects of the oil on Listeria, Salmonella Typhi, Bacillus Cereus, E. Coli and S. Aureus bacterial cultures known to be pathogenic were investigated by Assistant Professor Serdal TARHANE, PhD by agar disk diffusion method in accordance with the primary literature. As a result of the research, it was determined that the essential oil complies with international standards, contains the chemical components that should come from the species and has antimicrobial effects on all tested bacteria. The study methods were turned into a protocol, thus the infrastructure for the analysis of lavender oils produced / to be produced by local public / legal / real persons has been prepared within ÇANKAM.