This work studied the low temperatures on the chemical properties of two types of local Egyptian olive oils, one of them from Marsa Matrouh in Western desert (OO1 ) and the other from AL-Arishin the eastern desert (OO2 ). The parameters for edible olive oil are established by European Union regulations and by the International Olive Council. This paper presents the influence of gentile heating on the content of saturated and unsaturated fatty acids. The results showed that, heat treatment causes low decrease in the nutritional quality of the types of olive oile specially in that were heated at 80°C for 15 min. The content of unsaturated fatty acids decreased significantly from 92.15% in OO1 before heating to 79.32% at 80°C for 15 min. while no significant change was found at 60°C of OO1 . Dihomo-γ-linolenic acid [DGLA, 20:3 (ω−6)] detected in OO1 type after heating treatment where, which has antithrombotic effects. Also, these results indicate that the version OO1 have a higher anti-inflammatory and antimicrobial activities. Also the higher antioxidant activity which not affected by low temperatures prevent the oils from deterioration. Also, the chemical analysis showed that the nutritional quality of OO1 was higher than OO2 due to a higher content of flavonoids which do not affected by heat.