Extra virgin olive oil (EVOO) owes much of its flavor, nutrition, and shelf life to the way it is extracted. One of the most critical steps in this process is adjusting the decanter centrifuge, a machine that separates oil from olive paste. This article explores how key settings—such as the choice between two-phase or three-phase systems and the differential speed (Dn) between the drum and screw—directly shape the quality of olive oil.