Olive oil occupies an important place in the Mediterranean diet due to its nutritional and dietetic qualities. The quality and composition of olive oil may depend on many factors such as olive variety, geographical area, climate, environmental factors, maturation, oil extraction and storage conditions. Extra-virgin olive oil has an important place in the vegetable oil industry due to its high oil yield and sterol profile. Malaxation conditions are influential on the quality parameters of olive oil. In this review, the effects of cultivar, maturity index, location and different malaxation conditions on sterol profile of olive oil are summarized. Literature studies showed that the amount of total sterols, Δ-5avenasterol and campesterol generally increase while β-sitosterol and total sterols usually decrease throughout maturation period. Considering malaxation parameters, on the other side, high temperature and time adversely influence the sterol profile of olive oil.