In this work, the feasibility of a second centrifugation to improve th
e extraction of the olive paste, in the new two phases system for the
extraction of virgin olive oil, has been studied. The study of its inf
luence on the characteristics of the products and byproducts obtained
has been carried out. The samples of comparative assays between the fi
rst and second centrifugation of recently obtained olive paste and bet
ween the first, with second and third centrifugation of stored olive p
aste has been analyzed. Therefore, a decoloration assay has been devel
oped to study its influence on the different refination processes (phy
sical and chemical procedures). Results obtained evidence the importan
ce of achieving the second centrifugation with the recently obtained o
live paste and under moderate temperatures. In these conditions, it is
possible to obtain oils with parameters of quality and purity into th
e legal limits.