We analysed the fatty acid, tocopherol and sterol composition of several hazelnut varieties of different geographical origins harvested in Oregon. Monounsaturated and polyunsaturated fatty acids were the most predominant fatty acids in hazelnut oil extracted from samples. A one-way analysis of variance revealed significant differences for fatty acid content between varieties. Discriminant analysis using individual fatty acids as variables revealed that hazelnut samples were grouped according to their origin. α-Tocopherol, campesterol, stigmasterol, β-sitosterol and Δ 5 -avenasterol were predominant in the unsaponifiable lipid fraction of hazelnut samples. A Kruskall Wallis nonparametric test revealed significant differences between hazelnut varieties for α-tocopherol and sterol content. However, no significant differences were found in relation to geographical origin.