The chemical composition of extra virgin olive oils (EVOOs) from six new progenies, obtained through controlled crossings between the main Tunisian variety Chemlali and autochthonous (Chemcheli) and foreign cultivars (Sigoise, Coratina, Koroneiki, and Arbequina) used as pollen acceptor or pollinator, were compared with the EVOO of Chemlali cultivar known to be the main one cultivated in Tunisia as it is the most adapted to the arid climate. Several analytical determinations of major and minor components of EVOO were employed, especially triacylglycerol and sterol fractions. All the studied hybrid EVOOs showed an improvement in their chemical composition and stability by comparison with Chemlali EVOO. The main triacylglycerols were 1,2,3-trioleylglycerol (OOO), 2,3-dioleyl-1-palmitoylglycerol (POO), 2,3-dioleyl-1-linoleylglycerol (LOO) and 2,3-dioleyl-1-stearoylglycerol (SOO). β-sitosterol, Δ5-avenasterol and campesterol were the principal sterols in all samples. Cholesterol, stigmasterol, clerosterol and Δ7-stigmastenol were also found in all samples. Oil samples examined showed inter-variability between the studied cultivars. Results of discriminant and principal component analyses appear to prove that genetic origin of the raw materials has a great influence on the final composition of the oil; especially triacylglycerol and sterol compositions.