Olive (Olea euroapea L.) is one of the most famous plants of the Mediterranean climate and is considered the oldest cultivated plant species. Olive fruit is obtained from olive oil. Nowadays, there is a growing body of scientific research and knowledge about olive oil and its impact on health. In addition to its healing properties, such as its effect on the digestive and circulatory systems, olive oil is used for cosmetic purposes and for the maintenance of beauty. In recent times, aromatized olive oil has been gaining increasing attention in the olive oil industry, because the main objective of aromatization is to produce alternative tastes for consumers. Aromatized olive oils are a new concept for improving flavor, sensory characteristics, shelf life and satisfying consumer preferences. The volatile compounds found in plant material that flavors olive oil, such as rosemary, basil, thyme, and many others, are well known for their antimicrobial and antioxidant activities, nutritional properties and commercial benefits. Two methods of isolation of volatile compounds, steam distillation and headspace solid phase microextraction were used (HS-SPME). All samples of volatile compounds, distillate and headspace vapors were analyzed by gas chromatographic mass spectrometry (GC-MS). The main constituents of olive oil headspaces are aliphatic alcohol hexan-1-ol and aldehyde (E) -hex-2-enal, which belong to the so-called. "green" volatile compounds. The headspace vapours of olive oils aromatized with lemone and bitter orange are similar in qualitative and quantitative terms. The cyclic monoterpene hydrocarbon limonene was dominating compound in both headspace vapours regardless of the fiber used. Headspace vapours of olive oil aromatized with oregano are dominated by monoterpene hydrocarbons limonene, p-cymene, γ-terpinene and monoterpene phenol thymol. The main components of the headspace vapours of olive oil aromatized with rosemary, regardless of the fiber used, are hydrocarbon limonene, cyclic monoterpene ether 1,8- cineole and hydrocarbon p-cymene. The main volatile compounds of the distillate of olive oil aromatized with lemone are the monoterpene hydrocarbon limonene and the monoterpene aldehyde geranial, compounds that are also identified in the headspaces of that olive oil.