The antioxidant fraction was evaluated following several experimental methods for olive fruit processing. Two extra virgin
olive oils (EVOO) extracted by a low scale mill (with and without the de-stoning phase) were compared to samples obtained with a
continuous three phase industrial plant. The EVOO produced by the industrial plant with a three phase decanter showed lower oxidative
stability than the oils obtained by the low scale mill; in this last case, this work reports the effects of the technological procedure relative to stone removal
