In virgin olive oil processing, the decanter centrifuge is used to separate from the olive paste, phases with different density, i.e. oil, vegetation water and solid fraction. One of the main technical issue of the decanter centrifuge concerns the setting of the oil overflow weir for oil discharge. The latter can only be adjusted when the machine is stopped. Thus, during the processing, the decanter performance cannot be adapted to the variability of the olive pastes derived from different olive batches. Hence, a new separation method was patented by the Authors, aiming to improve the processing control and increase the extraction yield. The invention consist in blending a defined fraction of the pomace exiting from a two-phase decanter (low oil content matrix) to the incoming malaxed olive paste (high oil content matrix) in order to modulate the oil weigh percentage in the product entering the decanter. This could allow to indirectly fit the oil-water interface on the weir level, as a function of to the initial discharge setting. An industrial-scale prototype was built to test the machine response to different feeding setting. The results obtained from physico-chemical analysis, revealed that increasing the percentage of recirculating pomace, the oil cleanliness decreases (increase in water content and degree of turbidity), enhancing a possible effect on the distribution of the phases during separation.