Total tocopherol and phenol contents were determined for virgin and pure oilve oil, and their autoxidation and thermal oxidation were compared with those of commercial soybean oil, in the presence or absence of fluorescent light. The total tocopherol contents of virgin, pure olive oil, and soybean oil were 15.7, 11.2, and 80.7 mg/100 g, respectively. Their total phenol contents were 10.4, 1.6 and 0.5 mg/l00 g, respectively. In autoxidation under dark place at 45$^{circ}C$, the oxidative stability of the substrate oils decreased in order of virgin oilve oil, pure olive oil, and soybean oil. The average temperature coefficients of the virgin, pure olive oil and soybean oil in the range of 45∼$65^{circ}C$ were 1.73, 1.83 and 1.64, and the activation energies were 26.86, 29.49, and 24.07 KJ/mol, respectively. In temperature range of 45∼$65^{circ}C$, pure olive oil was the most susceptible to temperature change, whereas soybean oil the least. In autoxidation under fluorescent light at 45$^{circ}C$, the oxidative stability of substrate oils decreased in the order of soybean oil, pure olive oil, and virgin olive oil. In thermal oxidation at 18$0^{circ}C$, the oxidative stability of substrate oils decreased in order of pure olive oil, virgin olive oil, and soybean oil.