The invention relates to a method comprising the steps of: introducing (1) olives; separating (2) the stone from the skin and pulp of the olive; removing (3) the whole stone; electrically pulsing (4) the olive paste generated in the previous step; dehydrating (5) the pulsed olive paste to a moisture of less than 30% in a continuous vacuum drying device; separating (6) the oil by centrifuging the olive paste; dehydrating (8) the oil-free pulp to a moisture of less than 10%; and, lastly, applying supercritical fluids (9) (CO2 with or without modifier) to the oil-free dehydrated pulp, under conditions of agitation, pressure, temperature and time, thus obtaining olive extracts (10) and olive flour (11). The invention makes it possible to prevent the generation of waste, the consumption of water, the use of highly toxic solvents and the loss of the sensory quality of the oil, while improving yield and reducing the time required.
