The effect of extraction systems (Continuous Process Three-Phases and press process) on quality properties of olive oil extracted from picual variety was studied.  The oil yield, flow rate, acid value, peroxide value, refractive index, saponification value, moisture and volatile matter, fatty acid composition and specific coefficients of extinctions (K232, K270 and ΔK) were determined. The CP3P extraction system produced a high olive oil yield. According to the results that obtained, it could be observed that there were no marked differences between both extraction systems in view of oil values such as acid value, peroxide value and refractive index which showed almost the same results. Meanwhile, also the results showed a slight difference in fatty acids composition, relying on the extraction systems were used. the olive oil produced from the CP3P has high quality than the olive oil that produced from the PP extraction system. Olive pomace produced from PP extraction methods contains high natural antioxidants.