In the present study, we evaluated the antioxidant effect of olive oil on total serum lipoproteins. Three types of commercially available olive oil were employed (olive oil, extra virgin olive oil and early harvest olive oil). Several antioxidant compounds were extracted from each olive oil type using methanol and water, and their antioxidant impact on serum lipoproteins was tested. Copper sulfate was used for the oxidation of lipoproteins in two solutions of different concentrations (10 μl and 20 μl of extract / ml of serum diluted 1/100 with PBS). The addition of 10 μl / ml of solution of each of the three types of olive oil resulted in an increase of lipoprotein oxidation lag time by 64%, 87% and 130%, respectively. Meanwhile, the addition of 20 μl / ml of solution resulted in 115%, 173% and 263% lag time increase, respectively. In conclusion, the results of our study suggest that the antioxidant compounds of olive oil generally increase the resistance of lipoproteins to oxidation ex vivo. In particular, the greatest antioxidant effect was observed in early harvest olive oil, compared to the other two types, followed by extra virgin olive oil.