Effect of desulfurization on sulfur dioxide content in Chinese olive was studied by three methods including water soaking, citric acid solution soaking and frozen pretreatment. Results showed that citric acid solution had better desulfurization effect on Chinese olive than water soaking. Frozen pretreatment had a positive effect on desulfurization. Combining frozen pretreatment with citric acid solution could enhance desulfurization effect. By the orthogonal test, the optimal method for rapid desulfurization of Chinese olive was as follows: olive-freezing temperature -12 ℃, freezing time 60 minutes, ratio of 0.10% citric acid solution to olive 2:1, soaking temperature 50 ℃, and soaking time 60 minutes. Within 2 hours, sulfur dioxide content in olive had been decreased to 0.29 g/kg, which was in conformity to the national standards.