The olive (lat. Olea europea) is one of the oldest cultivated plants and a key crop in the Adriatic region of Croatia. Virgin olive oils, produced exclusively through mechanical processes by pressing healthy olive fruits, stand out due to their unique composition and aroma. The volatile compounds that develop during and after the oil extraction significantly contribute to its aromatic profile. In addition to harvesting and processing, the quality of olive oil is influenced by appropriate refinement and proper storage, which are crucial for preserving the oil and protecting it from harmful external factors. The aim of this thesis was to investigate the impact of storage methods on the aromatic profile of virgin olive oil obtained from the processing of different olive varieties (Oblica, Leccino, and Levantinka) harvested from two different locations. The samples were stored in three different ways: in a dark glass bottle in a dry and dark place, in a stainless steel tank, and in a stainless steel tank with nitrogen in the headspace. Analyses were conducted every six months over a period of 18 months. The results indicated that the choice of storage condition has a significant effect on the aromatic profile of the virgin olive oil. The results of all methods of oil storage showed a slight trend of decreasing volatile compounds associated with positive aromas. Storing the oil in a dark glass bottle and in nitrogen-filled stainless steel tanks proved to be an extremely effective way to preserve the oil, particularly in preventing oxidation processes. In contrast, oils stored in a stainless steel tank without using nitrogen in the headspace were more susceptible to oxidation processes, which resulted in an increased proportion of volatile compounds that are associated with the negative aromas of the oil.