This study aimed to identify and characterize olive cultivars with high nutritional value to enhance profitability in olive cultivation, olive oil production, and export. We focused on genotypes from the Minodasht olive collection, which represents a substantial portion of Iranian olive diversity. A two-year study (2020–2022) was conducted to evaluate 23 and later 30 genotypes for tocopherol content as well as qualitative and quantitative olive oil indices. After olive fruit collection, we analyzed olive oil quality by measuring acid value (free fatty acid percentage), peroxide value, and alpha-tocopherol content. The maturity index and oil content were assessed using nuclear magnetic resonance (NMR) spectroscopy based on dry weight, while alpha-tocopherol was quantified via high-performance liquid chromatography (HPLC) according to ISO 9936 standards. Our results showed significant variability among olive genotypes in tocopherol content and oil quality. In 2020, Azadshahr 2 and T12 had the highest alpha-tocopherol levels (273.89 and 222.67 mg L^–1, respectively), while T23 and Benvareh 7 had the lowest (168.34 and 169.95 mg L^–1). In 2021, T14 and Chamjeh 1 recorded the highest levels (192.87 and 192.85 mg L^–1), whereas Savari and Malek Shahi had the lowest (72.43 and 16.73 mg L^–1). Notably, significant differences in acidity were observed, with T23 and T24 showing the lowest values in 2020, and Shiraz and Torshk in 2021. Overall, genotypes Azadshahr 2, T12, T14, and Chamjeh 1 displayed superior olive oil yield and quality, highlighting their potential for improved cultivation and commercial use.