The quantity and quality of virgin coconut oil produced from 45 nuts per variety of Tagnanan Tall and Hijo Tall were determined after 24 – 36 hours of processing. Data gathered were analyzed using one- way Analysis of Variance for a 2x2 factorial experiment in Randomized Complete Block Design Tagnanan Tall gave a higher yield of virgin coconut oil than Hijo Tall. However, in terms of the method of processing employed, the oil extracted from Hijo Tall was significantly higher. In terms of odor, color, taste and general acceptability, the virgin coconut oil produced from two varieties was not comparable. However, these qualities were detected between the methods of processing. Significant effects were noted for both factors in the production of oil. Key words - coconut variety, processing method, virgin coconut oil, virgin quality and yield.