Abstract: Fatty acids, phenolic compounds, and oxidative stability of virgin olive oils(VOO) from 14 varieties of Ulliri Bardhe(U), Empeltre(E), Koroneiki(K), Ascolana Tenera(As), Zhongshan24(Z), Yuntai14(Y), Picual(P), Arbequina(Arbe), Manzanilla(M), Ezhi8(Ez), Arbosana(Arbo), Coratina(C), Leccino(L) and Frantoio(F) were detected and analyzed. One-way analysis of variance results showed that significant differences were observed between varieties for polyphenol and fatty acid content and oil oxidation stability(p < 0.05). The fatty acids composition of all the analyzed samples conformed to the European Union standard for extra virgin olive oils. The oleic acid content in virgin olive oil was between (56.12±0.24)% (Arbe) and(71.45±0.42)% (C), the linoleic acid content was between (5.73±0.06)% (P) and (15.80±0.05)% (As), and the palmitic acid content was between (12.67±0.12)% (C) and (18.76±0.04)% (Arbe). Secoiridoids were the main phenolic components. The highest total phenolic content was Koroheiki, which was (471.35±29.34) mg/kg, and the lowest content was Arbequina, only (165.65±8.08) mg/kg. Principal component analysis showed that the oxidative stability of varieties rich in oleuropein aglycone, ligstroside aglycone, olive secoiridoid, apigenin and oleic acid was higher, while that of varieties rich in palmitic acid, linoleic acid, oleocanthal, tyrosol and hydroxytyrosol was lower. A multiple linear stepwise regression model based on apigenin, olive secoiridoid, luteolin, and linoleic acid could predict 90.70% of the oil oxidation capacity (p < 0.001).