The olive oil extraction process is a combination between a mechanical eparation of lipid fraction from the olive paste and a complex enzymatic transformation of same compounds. The enzymes are released after the disruption and smashing of the olive cell structure due to the crushing process. The fruit enzymes catalyze both desirable and undesirable reactions during the olive paste mixing. The oxygen plays a primary role in both circumstances. In order to produce an excellent extra virgin olive oil correct strategies have to be used to optimize the oxygen employment during the extraction process. The control of this parameter, coupled to the right choice of crushing machine, is able to emphasize the organoleptic and healthy properties of product. Experimental tests were carried out in order to verify the influence of oxygen on olive oil quality. Virgin olive oil samples were extracted employing an industrial plant equipped with an innovative mixer instead of a traditional type. The mixer was made with a hermetically sealed cap, and valve for inert gas. Oxygen measurement were carried out employing an oximeter. The experimental data showed that resistance to the oxidation and total phenols were higher in the olive oils extracted employing inert gas in the head space of the malaxer, while pleasant volatile compounds were higher in the olive oils extracted utilizing low concentration of oxygen in the composition of atmosphere in contact with olive paste.