Fresh fruit bunches (FFB) harvested between 19 and 24 weeks after anthesis (WAA) were processed in a laboratory to extract crude palm oil (CPO). The CPO was mechanically extracted from oil palm fruits at various stages of maturity and analysed for its physico-chemical properties, including deterioration of bleachability index (DOBI), carotene content, total chloride content (TCC) and chlorophyll (CHL) pigments. Underripe fruits at 19 WAA had a higher moisture content (MC) (72.69%) compared to ripe fruits at 23 WAA (26.84%). As the fruits fully matured, the oil content (OC) increased, exceeding 40.00% of the total fruit mass. The quality of CPO extracted from underripe fruits was characterised by lower carotene content and DOBI values (175.00 mg kg^–1 and 2.19, respectively), but higher levels of CHL pigments (5.38 mg kg^–1) and TCC (7.00 mg kg^–1). In contrast, the CPO from fully developed fruits exhibited higher carotene content and DOBI values (762.00 mg kg^–1 and 3.45, respectively), while CHL pigments and TCC decreased. Good quality CPO is identified by a higher DOBI value and lower CHL pigments and TCC. A higher DOBI value indicates easier bleaching and refining, while lower CHL pigment levels contribute to better oxidative stability.