Abstract: Changes in the soluble carbohydrate content of olive were determined during fruit ripening in on-and off-years. Soluble sugars increased up to 90 days after fruit set and decreased during fruit ripening. In on-year, a marked temporary increase was evident at the beginning of fruit color changes. Glucose, fructose and mannitol were the main sugars of soluble fraction of fruits. The content of glucose was higher than the other sugars in fruits. In leaves, mannitol, glucose and fructose were the major components of soluble sugars. Mannitol was higher than the other sugars and the content of mannitol in off-year was lower than that of on-year.