Present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix. Results regarding sensory properties revealed that the color, texture and taste score rate were decreased during storage period which lowered the acceptability level of the product. It is concluded that storage has considerable (p<0.05) effect on physicochemical and organoleptically properties of apple olive blended jam. It was also concluded that treatment AO5 were found best suitable combination of apple olive blended jam regarding their physochemical and organoleptic properties Keys Words: Olive fruit, Apple fruit, Jam evaluation