The activity of the aqueous extract of Olea europaea was tested at concentrations of 8, 15 or 20 mg/kg of body weight on lipid profile in twenty female local rabbits. These animals were randomly divided into four groups (five animals in each group). Three groups were dosed orally with the concentrations mentioned above, while the last was administered with distilled water and considered as a control group. These animals were orally dosed by aqueous extract using a micropipette for 30 days. The results showed that there was a significant (P<0.05) decrease in cholesterol, triglycerides, low density lipoprotein (LDL-cholesterol), very low density lipoprotein (VLDL-cholesterol) concentrations and atherosclerosis index means for the three treated groups with the aqueous extract of olive fruit compared with the control group. The results also showed that there was a significant (P<0.05) increase in high density lipoprotein (HDL-cholesterol) for the three treated groups as compared with the control group. In conclusion, the diet rich in olive fruit extract may decrease the risk of coronary heart disease by inhibiting LDL oxidation and improving the lipid profile.