The maximization of both extraction yields and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards the extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation determines an increase in oil extraction yield, due to a reduction of the oily phase viscosity; however, high malaxation temperature could compromise the nutritional and health values of extra virgin olive oil determining undesirable effects, such as accelerated oxidative process and loss of volatile compounds, responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by the EC regulations due to its exclusively physical action, is well known to promote the breakage of oil/water emulsions and consequently make oil extraction easier, consequently increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oils depends on numerous variables: cultivar, ripeness degree of olives, olive quality, machines utilized for processing, oil storage condition. However, also the coadjuvants utilized in olive processing could influence the virgin olive oil characteristic. Literature highlights an increase of oil yield by micronized natural talc addition during olive processing whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of the extra virgin olive oil. An increase of oil stability was reported, though no effect of talc was reported on the evolution of virgin olive oil quality indices during storage.