The olivopicrin content in olive leaves was higher than that in the fruits and the bark, but it was not reasonably utilized. To explore the effects of different temperature conditions on olivopicrin contents in olive leaves, the 8-year-old Apple olive leaves were used as test materials. Three different drying methods were used to grind and freeze-dry olive leaves with liquid nitrogen, freeze-dry olive leaves at - 20 ℃ or dry them at 45 ℃, and then olive leaf powder was obtained. The leaf powder were divided into four samples which were stored at - 80, - 20, 4 and 25 ℃ respectively. Then their extract solutions were obtained by ultrasonic method, and the olivopicrin contents in the extracts were determined by high performance liquid chromatography (HPLC). The results showed that the olivopicrin content in the sample stored at 25℃ was the highest, reaching 77.9 mg/g.