The storage conditions of olive fruits after harvesting are important factors which have major effects on not only oil quantyity but also quality of oil. Climatic conditions are reasons for different methods of storage in each area. In this study, two cultivars of Gorgan region consist of Mission and Roghani are selected. Then, ripend olives were stored in plastic boxes with three different storage conditions (referigeration with 5°C and 8°C temperatures and ambient condition) and quality of oils are determined after 50 days. According to the obtained results, referigration in 5°C was the most suitable treatment. The oil quality of fruits stored in 5°C and 8°C were unchanged until 30 and 15 days respectively, while in ambient condition was less than 5 days. The oil content (as %dry wt) of olives strored in 5°C and 8°C were unchanged for 50 and 30 days respectively while in ambient condition was 15 days.

Keywords: Quality, Oil, Storage conditions, olive

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