This study aims to determine the hypolipidemic properties of white cheese supplemented with olive leaves extracts on blood lipids of rats. Olive leaves extract (OLE) at two concentrations (1% and 2%) were used in producing white cheese. Twenty-four male Sprague rats (100-120g) were housed individually in cages and were fed standard diet for 7 days, then randomly allocated to two groups; normal group (NC, 6 rats), and experimental group (18 rats). The NC continued on standard diet along the experiment, while the experimental group was fed hyperlipidemic diet (HL-diet) for 2 weeks. After that, the experimental rats were divided into 3 equal groups; hyperlipidemic control group (HC), fed HL-diet only; 1% olive leaves group (1OL), fed HL-diet plus 10% of cheese supplemented with 1% OLE; and 2% olive leaves group (2OL) fed HL-diet plus 10% of cheese supplemented with 2% OLE. After 30 days, all rats were fasted, then anesthetized and blood samples were collected from hepatic portal vein. Serum was analyzed for determination of cholesterol, HDL, triglyceride, LDLc, total protein, albumin and globulins. All obtained data was statistically analyzed and presented as mean±SD. The HPLC analysis showed that OLE contains huge amounts of total phenols (262.0 mg/100g). Moreover, the radical scavenging activity of OLE was very high and represented 93.70%. Obviously, there was a significant increase (P<0.05) in the levels of TC, TG and LDLc and a decrease in level of HDLc in HC and 1% OLE groups when compared to NC and 2% OLE groups. Meanwhile, rats fed with cheese supplemented with 2% of olive leave extract, had significantly the lowest levels of total cholesterol, triglycerides, and LDL-c and highest levels of HDLc. In conclusion, the higher the concentration of OLE the higher the positive effect on blood lipids, and cheese may enhanced the favorable effects of OLE.