Abstract: Olive was used as raw materials, the variations of alcohol degree, reducing sugar and total acidity were tracked during the whole fermentation of olive wines fermented with three different species of yeast strains. The aromatic compositions of olive wines were extracted. The results showed that alcohol degree increased gradually, reducing sugar decreased gradually and total acidity increased then decreased during the whole fermentation process fermented with three different species of yeast strains. The fermentation cycle of alcohol active dry yeast was shortest. In the olive wine fermented with Saccharomyces cerevisia 1383, alcohol degree was highest, reducing sugar was least and total acidity was least. 50, 49, 52 kinds of aromatic compounds were identified in olive wines fermented with the Saccharomyces cerevisia 1383, alcohol active dry yeast and Saccharomyces cerevisia 1596, respectively, and 35 kinds of aromatic compounds were same in the there olive wines. The main aromatic compositions were isopentanol. It was initially identified that olive wine fermented with the Saccharomyces cerevisia 1383 was best.