The study explored the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil, as well as effect of degree of fragmentation (whole, cut, milled leaves) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. Effect of these oil preparation procedures on oil quality indicators has also been investigated. In oils obtained by maceration, changes of mass fraction of total phenolic compounds, chlorophylls and specific UV absorbances (K232 and K270), were determined spectrophotometrically. The free fatty acid content was determined by titration. In the leaves of Oblica olive tree, the mass fraction of water, dry matter and total phenols as well as the morphological characteristics of the leaf, were determined. The mass fraction of total phenols and chlorophylls statistically significantly increased in oils obtained by maceration of fresh and steam blanched olive leaves, and was greatly influenced by fragmentation degree of the leaves. The highest mass fraction of total phenols was achieved in oil with whole leaves (220.4 mg/kg) and the lowest in oil with milled leaves (87.6 mg/kg), after seven days of maceration. The total chlorophylls in the oils with whole leaves was very low (≤ 0.5 mg/kg), while the highest mass fraction of total chlorophylls was obtained in the oils with milled steam blanched leaves after 28 days of maceration (79.70 mg/kg). The natural maceration of olive leaves deteriorated the quality of refined rapeseed oil, although slightly and in equal measure in oils with fresh and steam blanched olive leaves.