Olive oil extraction typically involves two centrifugation stages: first with a horizontal centrifuge (decanter) and then with a disc centrifuge (vertical separator). These stages introduce significant amounts of oxygen into the oil, which negatively affects its quality. For extra virgin olive oil, which is categorized based on specific chemical and sensory characteristics, oxygen exposure leads to higher peroxide numbers, reduced antioxidants, and faster onset of rancidity due to the oxidation of unsaturated fatty acids. This study, part of a project to improve extra virgin olive oil stability, explored using a device to inject technical gas into the centrifuges. The research aimed to optimize gas use by examining the effects of inerting the decanter, the vertical separator, and both, compared to a non-inerted system. Quality chemical parameters and the volatile component were analyzed using HS-SPME-GC-MS methodology, and a sensory analysis was conducted by experienced tasters. Results showed that the nitrogen injection device effectively reduced dissolved oxygen in the oil, decreasing oxidation of phenolic compounds and unsaturated fatty acids, and delaying rancidity. Inerting only the vertical centrifuge was the most efficient approach, balancing nitrogen consumption and oxygen reduction. This method extended the oil’s shelf life and prolonged the period it could be marketed as extra virgin.