The effect of the quality of the packaging containers (glass, plastic, metal) on some chemical properties and quality of olive oil was examined in the Sourani variety from a modern bi-phase press in Ariha area. The oil samples were analyzed immediately after pressing and then stored for3, 6 and 9 months. Significant differences were found for the type of packaging and storage duration on the degree of oil’s acidity and the peroxide number and its content of some fatty acids, so that these properties were the least affected by glass containers, while plastic and metal containers were most affected, especially in oil stored for nine months. Acidity increased from 0.32% in fresh oil directly after pressing to 0.38 in glass containers and 0.44 in plastic packaging after 9 months. Peroxide number increased from 3.50 mmol / O₂ / kg oil to 0.38 in glass-stored oil and to 6.20 mmol / O₂/ kg oil in oil stored in plastic containers for nine months. The percentage of oleic acid decreased from 70.75% in olive oil samples taken immediately after pressing to 68.48% in olive oil stored in plastic containers and 68.65% in plastic bottles after nine months. The percentage of linoleic acid in the oil stored in the plastic containers decreased after nine months (0.79%) compared to its value in the samples taken from plastic packaging after six months (0.84%) Therefore, the glass containers were the best in preserving the properties of the olive oil studied.