The aim of this work was to investigate the possibilities of enrichment of virgin olive oil with phenolic and volatile compounds by applying natural additives based on olive leaf during production. For this purpose, it was investigated how the addition of olive leaf and its aqueous extracts during production affects the composition of phenolic and volatile compounds, as well as the composition of fatty acids, pigments, waxes, fatty acid ethyl esters, and sensory properties of produced oils. Olive leaves and fruits of three olive varieties were included in the research (Leccino, Istarska bjelica, Buža). It was investigated if the application of these additives can reduce the negative effect of production factors (later stages of fruit ripening, prolonged duration of olive storage and oil storage) on the composition of phenolic and volatile compounds in the oil. The influence of olive leafbased supplements had a different effect on quality parameters in varietal oils depending on the variety of processed fruits and on the amount of olive leaves added, as well as on the type of olive leaf aqueous extract added. The application of natural additives based on olive leaf did not adversely affect the sensory profile of the investigated varietal oils, that is the occurence of defects was not established. Interactions were found between the factors 'addition of olive leaf/olive leaf water extract' and 'storage time of fruits' in their influence on total phenolic compounds identified and on total volatile compounds identified. The addition of olive leaf caused an increase in olive paste extractability index and an increase in oil yield in industrial conditions of olive processing and oil production. The obtained results significantly contribute to the knowledge about the possibilities of improving oils with natural antioxidants, which could be used for the production of olive oils with better nutritional and sensory properties and extended shelf life.