Olive (Olea europea L.) is the most widespread plant in the area of the Adriatic part of Croatia since ancient times. As an extremely widespread fruit species, with a long history of cultivation, it is characterized by a large number of varieties. The most valuable and main product of the olive fruit is olive oil, which is highly valued for its health properties and unique taste. Unlike other fats and oils, which are used in human nutrition, olive oil reaches the highest price on the market. That is why olive oils undergo quality and authenticity testing in order to prevent any form of adulteration. Except harvesting and fruit processing, the quality of olive oil is affected by adequate processing and storage. Therefore, it is of great importance to store the oil in appropriate packaging and protect it from the negative influence of external factors. The aim of this thesis was to determine how storage time affects the quality and aromatic profile of virgin olive oil. In this research, analyses were performed on three virgin olive oil samples after processing and every three months for a period of one year, stored in a closed dark glass bottle in a dry and dark place at room temperature. According to the results of the quality indicators, it was determined that the values of certain quality parameters slightly increased during storage, and that the oils still belong to the category of extra virgin olive oils even after a year. Furthermore, the values of total phenols in the oils decreased during storage, and the highest content was determined in the oil of the Oblica variety. The aromatic profile of the oils also underwent changes during storage. They were mainly related to the reduction of the content of C-6 aldehyde (E)-2-hexenal and the increase of the conten of C-6 alcohol (hexanol) which are responsible for "green" and fresh notes. The results of sensory analysis indicate a slight decrease in the intensity of positive sensory attributes and no sensory defects perceived which means that all oils can be categorized as extra virgin olive oils according to this quality indicator.