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The chemical and biochemical composition of olives relies on some agronomical factors, one of which is the cultivar. In this study, fruits and leaves of 11 Greek olive cultivars were examined concerning their phenol and oleuropein concentrations. Fruit antioxidant activity was determined as well. The obtained results showed that significant differences existed among cultivars regardless of the tissue or the measured parameter. In general, leaves had higher total phenol and oleuropein concentrations than fruits. Finally, the highest oleuropein concentration in fruits was recorded in ‘Pikrolia Kerkiras’ followed by ‘Romeiki’, ‘Megaritiki’, ‘Kothreiki’, and ‘Kalamon’. These cultivars may constitute the raw material in the industrial production of oleuropein.

Genotypic Variation of Total Phenol and Oleuropein Concentration and Antioxidant Activity of 11 Greek Olive Cultivars (Olea europaea L.)