U ovom radu prikazana su kemijska i senzorska svojstva odabranih autohtonih maslinovih ulja sorti ´Bjelica´, ´Crnica´ i ´Piculja´ s područja Dubrovačko-neretvanske županije (DNŽ), za koje se smatra da imaju gospodarski značaj. Tijekom četverogodišnjeg istraživanja određeni su osnovni parametri kvalitete (slobodne masne kiseline, peroksidni broj i K-brojevi) prema propisima Međunarodnog vijeća za masline (International olive concil – IOC) za djevičansko maslinovo ulje i senzorska svojstva ispitivanih ulja kojima su definirana specifična obilježja okusa i arome koja se pripisuju isključivo određenoj sorti. Plodovi maslina ispitivanih sorti, temeljem indeksa zrelosti koji se određivao, prikupljeni su na različitim lokacijama DNŽ (Dubrovačko primorje, Konavle, Šipan). Analiza osnovnih kemijskih parametara i određivanje senzorskih svojstava, pokazala je da svi ispitivani uzorci ulja predmetnih sorti pripadaju kategoriji ekstra djevičanskog maslinovog ulja. Senzorskom analizom uočena je razlikovnost među odabranim sortnim uljima. Ulja od sorte ´Bjelica´ pokazalo je visoku voćnost, izraženiju pikantnost od gorčine, dominantne arome jabuke, bajama i pinjola. Za razliku od ulja sorte ´Bjelica´, ulja od sorti ´Crnica´ i ´Piculja´ pokazala su manju voćnosti. Ulje od sorte ´Crnica´ pokazalo je izraženiju pikantnost od gorčine, dominantne arome zrele rajčice, banana i pinjola, dok je ulje od sorte ´Piculja´ pokazalo ujednačenu gorkost i pikantnosti s dominantnim aromama aromatičnog bilja i bajama In this paper are presented the sensory properties of selected indigenous olive oils from the area of the Dubrovnik-Neretva County, economically significant varieties. During the four-year study were set the basic quality parameters (free acidity, peroxide values, K values) in accordance to the regulations for the extra virgin olive oil and sensory properties of the examined oils that were defined by the specific characteristics of taste and aroma, which is attributed exclusively to the examined olive cultivars. Olive fruits of the indigenous varieties, based on the maturity index that was determined, were collected at different locations at the Dubrovnik-Neretva County (Dubrovnik coastline, Pelješac, Konavle, Šipan). By the analysis of basic chemical parameters and determining the sensory profile, it has been confirmed that all of the examined oil samples belong to the category of the extra virgin olive oil, respectively. By means of proceeded sensor analysis there is a noticeable difference observed between elected varietal oils gathered from the Dubrovnik - Neretva County. Oils extracted from the variety ´Bjelica´ have shown high fruitfulness, a pronounced spiciness than bitterness, with dominant flavours of apple, almond and pine nuts. When compared to the oil extracted from the cultivar ´Bjelica´, oils from cultivars ´Crnica´ and ´Piculja´ had a low fruitiness of green olives. The oil from cultivar ´Crnica´ has a pronounced spiciness than bitterness, with dominant flavours of ripe tomate, banana and pine nuts, when compared to the oil extracted from the cultivar ´Piculja´, balanced spiciness and bitterness with dominant flavours aromatic herbs and almond.