Olive oil is due to the nutritional benefits that have on the helth one of the best vegetable oils of our region. The aim of this study was to determine the effect of cultivation areas, variety and maturity index of olive fruit on the proportion of -tocopherol in samples of olive oil obtained from the varieties of Oblica and Leccino. The composition and proportion of tocopherols in oil samples was determined by HPLC method, and the influence of cultivation areas, index of the maturity and the fruit varieties of olives on the proportion of -tocopherol were determined by statistical analysis. tocopherol is the only tocopherol identified in all samples, and its proportion decreased with increasing fruit maturity indices. The proportion of tocopherols is greatly affected by cultivar and growing area of olive trees. Oil produced from a variety Leccino contains more - tocopherol than the oil produced from varieties Oblice, and in oil samples obtained from both varieties proportion of -tocopherol was higher in those grown in Kaštela than in Imotski. The result of the statistical analysis showed that each of the three independent variables studied has highly significant effect on the proportion of -tocopherol in the analysed samples, while the interaction of all three variables showed a statistically significant impact on a higher level. Therefore, it can be concluded that changes of the above three variables can cause significant changes in the proportion of -tocopherol in olive oil.