this work aimed to study the chemical composition of fresh neem seed, whole fruit, and flesh and also their defatted meal. Also this study was carried out to investigate the physical and chemical properties (color, taste, odor, status, RI, FFA, PV, k232, IV, SV and unsap.), fatty acids composition, phenol and flavonoid compounds of neem oils extracted by solvent from seed, whole fruit and flesh. The results can be summarized as follows: Neem seed contained a high percentage of crude oil, protein and crude fiber followed by whole fruit then flesh and vice versa for moisture content. There is difference in oil color extracted from seed, whole fruit and flesh, were greenish-brown, greenishyellow and golden yellow, respectively, while their taste and odor were bitter and unpleasant odor. Values of FFA, k232nm., IV, UNS and SV of neem oil extracted from flesh recorded a higher increased compared to other oils extracted from whole fruit and seed. Analysis of fatty acids by GC-capallary colum of these oils indicated that, high content in oleic acid for fruit and seed oils than that in flesh oil, but alph and gamma linolenic acids in the flesh oil recorded a higher content compared with oils obtained from whole fruit and seed. Results indicated that neem oils extracted from whole fruit and flesh contained high amount of total sterols (82.92 and 76.8%), respectively, while neem seed oil contained low amount of T. sterols and vice versa in amount of total hydrocarbons of these previous oils. Analysis of phenol and flavonoids compounds by HPLC of neem oils from whole fruit, seedand flesh reveal that it contained 22 and 11 phenolic and flavonoid compounds, respectively. Also analysis reveals neem fruit of oil contained a higher amount from all phenols compounds followed by flesh oil then seed oil. Also pyrogallol compound recorded a higher concentration compared to others phenol compounds in all neem oils under study.