**4. Conclusions**

The results obtained in this work and discussed in this chapter have shown how important is the method of extraction and the storage of an olive oil (Ben Hassine, et al., 2011; Romano, et al., 2008). A high-quality olive oil can be obtained preferring two phases extraction systems to the classical extraction ones where hydraulic pistons with a pressure of about 400 atm are applied and, storing it in dark glass bottles to better preserve its aroma and phenolic compounds.
