In the present work the effects of the drying process on variation of the quality parameters of several almond cultivars were evaluated. The samples were collected in a field in the South of Italy and subsequently dried in a laboratory pilot dryer. Wide variations were observed in the free acidity content whereas no significant differences were investigated in percentage lipid amounts. K, Mg and Ca proved the major minerals present in all almond seeds by analysis of minerals and of trace elements. The two-ways statistical analysis revealed a general influence of the genetic characters and the drying process on fatty acids contents in all almond oils. The investigation about these components revealed that Mas Bovera cv kernels were the high quality samples in terms of monounsaturated/polyunsaturated acids ratio compared to the other varieties. A further study regarding the genetic similarities of almonds before and after treatment was conducted by cluster analysis. Mas Bovera and Glorieta oils were the least affected by the quality decay by heat application.