The olecranon peach is a firm-fleshed clingstone table peach. Its flesh is crisp, sweet and juicy with a unique flavor, making it quite popular in the market. However, post-harvest, the olecranon peach exhibits vigorous respiration and a high ethylene release rate, which can lead to fruit softening, browning, decay, and overall deterioration. Furthermore, there is a lack of processed products and inadequate development and utilization of by-product resources, which severely restricts the high-quality advancement of its industry. This paper systematically reviews the research progress of the nutritional composition, flavor profiles, post-harvest storage preservation, and processing technologies of olecranon peach. It focuses on evaluating the effectiveness of physical, chemical, and biological preservation technologies, examines current processing approaches and applications in both traditional and value-added development contexts, and provides an outlook on the future application for advanced preservation and processing technologies. The review aims to offer references for enhancing the quality and efficiency in olecranon peach industry.