Virgin olive oil of the highest level of quality is an extremely valuable product of olive fruit due to numerous health benefits as well as desirable sensory properties, so its price is significantly higher than the price of other vegetable oils. In order to avoid the potential adulterations with other seed oils, these oils are the subject of constant quality and authentication check. The quality of the virgin olive oils depends on many factors, and one of the most important is storage conditions. In order to slow down changes in the physical- chemical composition and sensory properties of oil, the propriate way of storage is important. In the first place, the oil should be kept from the negative effects of light, temperature, oxygen and humidity. The aim of this diploma thesis is to determine how different conditions of storage affect the quality of virgin olive oils. The analyses were carried out on oils from olive orchards from the two localities. Oils from the Oblica and Leccino variety from same olive orchard and oils from Oblica and Levantinka variety from other olive orchard. The oils were storaged in two ways; in a dark glass bottle in dark place at room temperature and in the stainless steel tank with nitrogen or no nitrogen above. Quality analyzes were conducted every 3 months over a period of 18 months. The results of the analyses have shown that as the storage time progresses, the values of physico-chemical quality indicators increase, the intensities of positive sensory properties decrease and the content of total phenolic compounds in oils decreases.