During 2008 and 2009 seasons, Coratina, Manzanillo and Picual olive fruits were stored at 5, 10 and 20˚C with 85 - 90 % relative humidity.All olive cvs were stored only for one week at 20˚C with the loss of fruit appearance. Coratina fruits were the most tolerant to chilling injury and no internal browning was observed in fruit flesh of all cvs during the storage period. Storage temperature had significant effect on fruit weight loss where the stored fruits at 10˚C lost more than 3 folds of those stored at 5˚C. By the progress of the storage period, fruit weight loss increased while the moisture values declined and the stored fruits at 5˚C had significantly higher moisture content. Coratina olives significantly contained the highest oil content (26.81 and 28.10 %) followed by Picual (25.21 and 26.44 %) then Manzanillo fruits (24.25 and 25.55 %). Oil content decreased significantly with increasing the storage temperature and time. Palmitic, arachidic, oleic, palmitoleic and linoleic fatty acids were not affected by the storage temperature. Myristic fatty acid increased in Coratina fruits stored at 10˚C. Stearic acid values of Coratina and Manzanillo declined by the end of the storage period while that of Picual increased. Myristic, palmitoleic and linoleic fatty acids increased with the progress of the storage period while arachidic and oleic fatty acids decreased. Linolenic acid content of Coratina fruits increased in the third week at 5 and 10˚C then decreased with the progress of the storage period. Coratina had the highest linolenic content at the third week while Manzanillo had the highest content after 4 weeks at 5˚C. There was no effect of the storage temperature or period on fruit lipids content but generally, the fruits that were stored at 20˚C contained lower values.