High-pressure processing (HPP) is an innovative technology that enhances the safety and quality of food products, including dates. This chapter explores the application of HPP in processing date products, emphasizing its ability to inactivate pathogens and enzymes while preserving essential nutrients and sensory attributes. This chapter discusses the application of High-pressure Processing (HPP) for date products. The chapter begins with an overview of key components and mechanisms of applications of HPP. The chapter then explains the application of HPP in microbiological safety of date products, followed by the effect of HPP treatment on the physicochemical qualities of date products. Finally, the current and potential use of HPP in the valorization of date by-products is also elaborated.