Background: Heating at high temperatures creates a large change in the chemical properties of oils. Further research is necessary to choose the type and quality of the oil is due to its effects on health. Extra virgin olive oil is considered one of the best due to the beneficial effects of dietary oils. The aim of this study was to compare the thermal stability of extra virgin olive oil, Iranian and foreign.Methods: Eight samples of olive oil were tested in this study.oils were heated at 120oC for 4 h to evaluate the thermal stability, were sampled every 2 hours. Fatty acid composition, acid value, peroxide value, anisidine value, totox value, oxidative stability Rancimat, was conducted in accordance with Iranian national standards.Results: Results showed that oleic acid, the major fatty acid in olive oil, its value is between 69 to 74 percent. There was a significant relationship between time and acid value (P=0.013), peroxide value (P≤0.001), anisidine value (P≤0.001), totox value (P≤0.001). There is no significant relationship between changes in oil and acid value, peroxide value, anisidinevalue, But with totox value (P=0.003) a significant relationship was observed.Conclusion: Interpretation of the data suggests that the thermal process is changing the index of acidity, peroxide, anisidine and totox. The changes will further increase with time. The results will be receiving extra virgin olive oil external to the Iranian type features are better and are more resistant to heat.