Dr. Mahmoud Ahamed Mohamed Aly2025-01-022025-01-02https://dspace.academy.edu.ly/handle/123456789/973Olive tree (Olea europaea L.) may be a little evergreen and lasting tree species ordinarily conveyed by the Mediterranean region (Foscolou et al., 2018). Olive tree was depicted by God All-powerful in his Sacred Book as the favored tree, and with this extraordinary depiction that alludes to the increment and favoring, it opens the way for us to know the significance of this tree to the human being, who has depended on it since old times as a source of nourishment and treatment since its` natural products contain oil, carbohydrates, vitamins and mineral salts adequate to meet the human wholesome needs and helpful (Abed Janoudi and Flore, 2016). Georges Duhamel (French essayist) composed “There, where the olive tree gives up, is where the Mediterranean closes. The tree of light is the nature and culture of the Mediterranean” (Letendre, 2014). These words support the culture advancement related to olive natural products particularly olive oil.1. INTRODUCTION Olive (Olea europaea L.) is the most important fruit in the Mediterranean region for its well-known economic part. Olive oil is the highest frequently used oil in this region for its valuable effects on health and organoleptic quality (IOC, 2018). The world olive production is about 23.6 million tons, of which 90% is olive oil (3 million tons approximately) and 10% is table olives during season 2021 (Leva, 2018; FAO, 2022; IOC, 2022). In the Mediterranean diet, Virgin olive oil (VOO) is a fundamental component. It is a good source of oleic fatty acid and bioactive components which are in charge of sensory quality, antioxidant, and useful effects of VOO (Lozano-Castellón et al., 2020). This unique composition had anti-inflammatory and anti-microbial effects and may enhance treatment contra pandemic diseases (e.g. COVID 19) (Jimenez-Lopez et al., 2020; Eriotou et al., 2021). Furthermore, VOO has distinctive sensory attributes which contribute significantly to quality classification (Garcia-Oliveira et al., 2021). Olive oil composition depends primarily on plant variety, farming, and extraction systems. Conventional system may assure health values and best quality (NowakEFFECT OF EXTRACTION WITH DIFFERENT METHODS ON FATTY ACIDS, BIOACTIVE COMPOUNDS AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL