A method for extracting olive oil that makes it possible to obtain an oil with high antioxidant content, preventing the losses that occur during current conventional extraction methods, in turn maintaining organoleptic parameters similar to those of extra virgin olive oil (EVOOs) resulting from said conventional extraction methods. The method differs from the conventional method mainly in that the phases of mechanical olive milling and beating of the paste obtained, in which there is greater risk of loss of the antioxidants inherent to olives, are removed. The oil obtained by means of this method has a maximum acid content of 0.2 g/100 g, compared to the legal maximum of 0.8 g/100 g, and high antioxidant content, with a minimum of 7,000 mg/kg, of which 800 mg correspond to the sum of biophenols and tocopherols and 6,200 to squalene.
