In this study, it was aimed to determine the differences between sensory properties of olive oils based on types of olives, malaxation temperature and harvest time. Olive oil samples were extracted from two different Turkish olive cultivars (Ayvalık and Memecik), provided by Tariş Olive and Olive Oil Agricultural Sales Cooperatives Union. Olives which were harvested at three different stages of ripening (early (first harvest time), mid (second harvest time) and late (third harvest time)) were extracted at three different malaxation temperatures (27°C, 37°C, 47°C). Samples were classified into eighteen groups by two olive varieties, by three harvest time and malaxation temperatures. Totally, 36 samples (18 treatments × 2 replicates) were obtained from two parallel extraction processes. The effects of cultivar, malaxation temperature and harvest time on volatile composition, sensory properties and color of olive oils were investigated. SIMCA 13.0.3 (Umetrics AB, Umeå, Sweden) and multilevel factorial experimental design were used for data analysis and result interpretation. As a conclusion, it was found that cultivar and harvest time of olives had a significant effect on sensorial characteristics of olive oils. However, no obvious effect of malaxation temperature was observed.