Thirteen phenotypes of cultivated wild olive were selected during 2007- 2008 from four orchards in Mesiaf region, to study oil percentage and fatty acids contents in these types for choosing types for oil production, in order to propagate and conserve them in a germplasm, and then to be cultivated because they have adapted to local climate in this region. The results were analyzed statistically by using Gen-State program to calculate least significant differences between values. The results confirmed the high biodiversity in these studied types, and they were classified into five groups according to their oil percentage and contents of oleic acid. The oil percentage ranged from 3.9 to 27.3 %, and the fatty acids had significant differences between them, the oleic acid was in olive oil between 56.7 and 75.5%. The types P1-1 and p1-3 showed the best results for producing oil.