The chemical variability of the essential oils isolated from Myrtus communis L. leaves and fruits collected from the North western Algeria was evaluated along with a hydrodistillation time-course study of the essential oil main components. M. communis essential oils were isolated by hydrodistillation and analyzed by Gas Chromatography (GC) and Gas Chromatography-Mass Spectrometry (GC-MS). The essential oils yields ranged between 0.28% and 0.77% (w/d.w.). Although in variable ranges the leaf (L) and the fruits (F) essential oils were characterized by the dominance of the same compounds: Î±-pinene (23â49% and 21â43% for L and F, respectively), 1,8-cineole (10â24% and 5-31% for L and F, respectively); limonene (11â30% and 9â35% for L and F, respectively); and linalool (2â32% and 1â7% for L and F, respectively). For the first time, Algerian linalool-rich myrtle essential oils (>30%) are described. Higher relative amounts of Î±-pinene, 1,8-cineole, limonene and linalool can be obtained with shorter distillation times.