The invention provides a making method of canned olea europaea fruits. The making method comprises the following steps of selecting fruits, performing cleaning, performing soaking in an aqueous alkaline solution, performing
pickling, sealing cans and performing sterilization. The making method is characterized by comprising the specific steps of putting acid-pickled and hardened olea europaea fruits into boiling water, performing stirring for 2-5 minutes,
fishing out the stirred olea europaea fruits, and performing cooling with cold water; pricking or
carving the acid-pickled, hardened and cooled olea europaea fruits; adding an appropriate quantity of food additives to the pricked or carved olea europaea fruits at twice, putting the olea europaea fruits with the food additives into water, boiling over the olea europaea fruits, and pouring the boiled olea europaea fruits into a vat for standing for 20-26 hours;
fishing out the olea europaea fruits in which materials are permeated, adding an appropriate quantity of food additives, putting the processed olea europaea fruits into the water, boiling over the olea europaea fruits,
fishing out the boiled olea europaea fruits, and performing rinsing to remove the food additives on the surface of the peel of the olea europaea fruits; and sealing the cans, loading the olea europaea fruits after surface treatment, adding a
food additive aqueous solution, performing sealing, and performing covering. The canned olea europaea fruits made by the making method disclosed by the invention are free from
bitter taste, the olea europaea fruits are consistent in surface color and uniform in
hardness, permeated materials in the olea europaea fruits are uniform, and canned olea europaea fruits are consistent in taste.