Investigation of oils obtained from Dalmatian varieties of olives Krvavica, Lastovka, Levantinka, Mašnjača and Oblica in this thesis were carried out for the purpose of their characterization. The aim of this study was chosen because Dalmatian varieties of olive oils have not been fully tested so far, which is the basis of the characterization.The characterization was conducted in such a methodological and analytical manner to determine the effect of genotype on the corresponding oil. The complete chemical-physical composition and sensory properties of the oil varieties were detected and determined for the purpose of characterization, and the values obtained were processed by statistical measures of central tendency and measures of variability, and then the average values of the results obtained were compared using the Tukey’s test of significant differences. Due to objectification of analytical determination of fatty acids, phenols, sterols, volatiles, tocopherols, pigments, peroxide value and sensory properties, all tests were carried out in comparison with the oil of the introduced Italian variety Leccino. Leccino variety oil was chosen in this thesis as a test of objectification, because this oil has been the most examined oil in the market so far, and the same is the most common introduced olive variety in Croatia. All the planned tests have proved to be fully justified since they have confirmed our expectations that these oil varieties will be specific considering quality parameters and biological value , i.e. they have their own specific features. Also, this thesis has fully achieved the expected scientific contribution because these oils, which are now scientifically determined through characterization, may be put on the market as totally protected from any forger.