Processing method of preserved olive fruit

The invention provides a processing method of preserved olive fruit. The processing method comprises first soaking the olives in aqueous alkali for a plurality of hours; then placing the olives in water or phosphoric-acid aqueous solution and soaking for a plurality of hours; using water to rinse the olives after hardening treatment, and punching holes or scratching by the book; then respectively adding sugar water with different mass concentrations and respectively boiling and standing, thickening the sugar water, adding a food additive and boiling, standing for a plurality of hours, finally taking out the olives containing sugar, drying the olives by the book, and obtaining the preserved fruit of the olives. The processing method solves the problem of bitter removal and alkali removal of the olives and provides an optimal formula of the preserved fruit of the olives. The preserved fruit of the olives obtained by the processing method is good in taste, the appearance is brown orange to dark brown or green, the preserved fruit is transparent and glossy and is full and does not shrink in appearance, pulp quality is fine, tender, crisp and sweet, and the preserved fruit has oil fragrance of the olives.