The potent odorants of four olive oil samples differing in flavor were quantitated, and their odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by the flavor threshold values in the oil. The odorants with higher OAVs were contrasted with the different notes of the flavor profiles of the olive oils. It was concluded that the following compounds contributed mainly to the flavor notes given in parentheses: (Z)‐3‐hexenal (green), ethyl 2‐methylbutyrate, ethyl isobutyrate, ethyl cyclohexanoate (fruity), (Z)‐2‐nonenal (fatty) and 4‐methoxy‐2‐methyl‐2‐butanethiol (black‐currant‐like). The results showed that the calculation of OAVs is an approach to objectify the flavor differences of olive oil samples.