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The extracted Iranian olive fruit essential oil was analyzed using gas chromatography-mass spectrometry. Multivariate curve resolution-alternative least squares approach was used to overcome the problem of background, baseline offset and overlapping/embedded peaks in gas chromatography-mass spectrometry. The analysis of gas chromatography-mass spectrometry data revealed that 90 components exist in the olive fruit essential oil. However, with the help of multivariate curve resolution-alternative least squares this number was extended to 141 components with concentrations higher than 0.01%. Major constituents in the olive fruit oil are 2-dodecenal (16.88%), 2-undecenal (10.71%), ethyl oleate (8.18%), and eremophilene (5.20%).