Abstract: To investigate the differences in comprehensive quality and processing suitability among different varieties of Chinese olive (Canarium album (Lour.) Raeusch.) fruits, 14 olive varieties were selected as the research subjects. The general traits, texture characteristics, antioxidant activity, and phenolic content of the fruits were analyzed. Principal component analysis and cluster analysis were employed to evaluate and classify the comprehensive quality of the 14 olive varieties('Sannian', 'Huangganlan', 'Yuanwei 2', 'Xiangtian 2', 'Laoshulingfeng', 'Tuzhongqingguo', 'Cui 2', 'Huanglaxiang', 'Xiaogezi', 'Cuilingfeng', 'Nazhong', 'Tanxiang', 'Sucui 2', and 'Huiyuan'). The results showed that the average single fruit weight, edible rate, moisture content, pH, and total soluble solids (TSS) range of the 14 olive varieties were 5.46~12.19 g, 77.74%~84.48%, 77.93%~85.65%, 3.49~4.06, and 9.61~15.43 °Brix, respectively. Among them, the pH value of 'Yuanwei 2' and the TSS content of 'Huanglaxiang' were significantly higher than those of other varieties (P<0.05). The average total sugar, total acid, total phenol, and total flavonoid contents ranged from 35.71~151.71 mg/g DW, 224.13~299.20 mg/g DW, 17.18~34.66 mg GAE/g DW, and 7.35~12.46 mg RE/g DW, respectively. Among them, 'Laoshulingfeng' had the highest total sugar content, 'Tanxiang' had the highest total acid content, and 'Huanglaxiang' had the highest total phenol and total flavonoid contents, as well as the strongest DPPH and ABTS⁺ radical scavenging abilities, with statistically significant differences (P<0.05). High-performance liquid chromatography was used to qualitatively and quantitatively analyze eight phenolic compounds, including gallic acid, pyrogallic acid, and chlorogenic acid, in olive fruits. Among them, gallic acid was the most abundant. A principal component analysis was conducted on 33 indicators of olive quality characteristics, indicating that olive quality can be expressed through five principal components (with a cumulative contribution rate of 81.236%). Among them, 'Sannian' had the highest comprehensive evaluation score, while 'Xiaogezi' had the lowest. In addition, cluster analysis mainly divided olive varieties into two categories. The first category includes 'Sannian', 'Huangganlan', and 'Huanglaxiang', which are suitable for processing into juice, fruit pulp, and other products. The second category covers the remaining 11 varieties, among which 'Tanxiang' and others are suitable for whole fruit pickling, processed into preserved fruits and candied fruits; 'Laoshulingfeng' and 'Cuilingfeng' are more suitable for developing fermentation products; 'Nazhong' and 'Tuzhongqingguo' have the potential to be used in the preparation of functional ingredient products.