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Plant oils are main sources of energy and basic nutrients that supply essential fatty acids, vitamins and antioxidants. We studied qualitative and quantitative changes of lipids of olive leaves and fruits during fruit ripening in Manzanillo and Dezful cv.s grown in Dezful, Khozestan. During ripening of fruits, we measured total lipids and analyzed fatty acids by Gas Chromatography in on and off years. The results showed that; important fatty acids of leaves and fruits were oleic acid, palmitic acid and linoleic acid. Leaves showed an increasing in percent of palmitic acid but a decreasing in percent of oleic acid during fruit ripening, and fruit showed an increasing in percent of oleic acid but a decreasing in percent of palmitic acid during fruit ripening. Total lipid was increased during fruit ripening