Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the
current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press
or an innovative patented alternative process of clarification by insufflating inert gas such as nitrogen and argon;
all treated samples and, as control unfiltered ones, were stored for one year to evaluate the effects of these
technologies on the quality of oil during shelf-life. Basic quality indexes, diglycerides, phenolics and volatiles, as
well as the sensory characteristics of samples, were determined at 4 month intervals during storage. According to
the volatile compounds, phenolics and sensory analysis, the novel technique had a beneficial effect on the
storage of extra virgin olive oils; accordingly, this process could be exploited by the olive oil industry
