One of the major challenges in the establishment of the olive industry, has been the selection of varieties that are best suited for Iran conditions, to achieve optimal yields and quality. In recent years, many attempts have been made to enhance the cultivation of olive trees in various provinces of the country with the aim of providing some of the country’s oil requirements. However, there has been limited reliable information and performance data for olive variety under the wide range of Iran conditions. Therefore, the objective of this study was to evaluate the performance of a number of olive cultivars, including several of foreign origin in a comparison with a locally-popular selection in the Isfahan region. The ultimate goal is to diversify the olive cultivars under cultivation in the Isfahan region by introducing some superior and well-adapted cultivars having high yields and high fruit quality. This research was carried out during the years 2013-2014 at the experimental olive orchard on the Isfahan University of Technology. A randomized complete block design was used with three replications and three trees per each replication. Cultivars from Spain (‘Manzanilla’), Greece (‘Konservalia’ and ‘Ampysis’), USA (‘Mission’), Syria (‘Blaidy’) and Iran (‘Gorgan’, ‘Zard’ and ‘Rowghani’) were tested. During the experiment were measured factors such as date of first and full bloom, number of inflorescence per shoot, number of flower per inflorescence, percent of perfect flower per inflorescence, percent of fruit set (initial, secondary and final), yield, fruit traits (fruit weight, fruit length, fruit width, fruit length to width ratio, fruit volume, pulp weight, flesh to pit ratio, fruit flesh ratio, pit weight, pit length, pit width, pit length to width ratio, pit volume, percent water in flesh, percent reducing water in the flesh of fruit from green to black and percent oil in dry flesh). The results showed that Manzanillo and Konservalia cultivars due to the characteristic appropriate fruit set, suitable fruit weight, appropriate form and marketable fruit shape, high flesh to pit ratio, high percentage of water in the flesh, suitable percent oil in dry flesh are suitable as table varieties. The present study showed that ‘Blaidy’ as oil cultivar and ‘Manzanillo’ and ‘Konservalia’ as table cultivars with high yield, are the best cultivar in the olive collection case study. Among the eight cultivars investigated Zard cultivar showed the lowest performance. It seems that this cultivar is not adapted with ecological and environmental region of interest. Key Words: Olive cultivars, Olive adaptation, yield, Table cultivar, Oil cultivar.