Abstract: The fruit crude fat of 39 introduced Olea europaea varieties was extracted by Soxhlet extraction, the content of the main fatty acids in which was studied by GC-MS quantitative and qualitative analysis. The result showed that an important feature of 39 introduced O. europaea varieties was high mass fraction oleic aci. The oleic acid mass fraction was 54.52%-80.19%, and its coefficient of variation was 9.92%. Saturated fatty acids (SFA) showed no significant difference, whereas the saturated fatty acids mass fractions was 12.45%-20.87%, and its coefficient of variation was 12.45%. There was significant differences in polyunsaturated fatty acid(PUFA), the lowest was 5.97% and the highest was 26.19% with the coefficients of variation of 35.31%. The content of oil was significantly negative correlated with moisture of fresh olives, the correlation coefficient was -0.556, while oleic acid of 8 fatty acids was significant or very significant positively correlated with linoleic acid, the correlation coefficient was -0.915. Among them, oleic acid and linoleic acid were the most closely related, showing extremely significant negative correlations. On the whole, the introduction of Yunnan O. europaea oil composition ratio was appropriate, was the ideal edible oil.