This study aims to compare the pomological characteristics, oil yield, and physicochemical parameters of olive oils from Azeradj and Gordal of Sevilla cultivars grown in Setif (North-eastern of Algeria). Fruits were harvested at similar maturity indices (Azeradj: 3.83 and Gordal of Sevilla: 3.92) according to International Olive Council (IOC) standards. Azeradj demonstrated a slightly higher oil yield (13.04%) compared to Gordal of Sevilla (11.95%), with residues of 84.23% and 82.60%, respectively. Significant differences in fruit dimensions were observed; Gordal of Sevilla fruits were longer (2.3 cm) and wider (1.7 cm) than those of Azeradj (2.2 cm and 1.55 cm), confirming Gordal of Sevilla's suitability as a table olive. Chemical analyses of olive oils showed both varieties producing extra virgin olive oil, meeting IOC standards for acidity (Azeradj: 0.62% and Gordal of Sevilla: 0.67%), iodine index (Azeradj: 75.96 and Gordal of Sevilla: 76.60), and peroxide value (3.5 meq O₂/kg for both). These findings highlight the potential of the two cultivars for differentiated valorization, supporting the local olive oil industry's development.