A study was conducted in two palm oil mills to determine the effect of processing temperature at five different processing units on the quality of production oil. Oil samples were collected at the screw press, vibrating screen, clarifier, purifier and vacuum drier for quality analysis. The quality parameters measured were free fatty acid (FFA), peroxide value (PV), DOBI and carotene. Sampling was repeated at the five processing units on different days at 10 min intervals. The data collected were subjected to analysis of variance using SAS package. The the differences in values were further evaluated using Duncan’s Multiple Range Test. There was no difference in the quality of fresh crude oil at different processing units within the mills. Although the temperatures at the different processing units seemed to have had little effect on the quality of the fresh crude oil in terms of FFA, there were very significant differences in the quality of oil between Mills A and B except for DOBI. The oil produced by Mill B had lower FFA and PV but higher DOBI and carotene values than Mill A. The processing temperatures at different processing units in Mills A and B varied significantly. The process temperatures at Mill B, although within the recommended range, were slightly higher than those of Mill A. The study showed that Mills A and B received 70% and 77% ripe fresh fruit bunches (FFB), respectively. Also, Mill B processed less overripe, rotten and unripe bunches than Mill A. The better quality FFB processed by Mill B could have contributed towards the better quality crude palm oil.