The mechanical extraction of olive oil has not undergone any significant changes in recent years, despite incorporating the vertical centrifuge, largely relying on traditional methods of mechanical crushing, batch malaxing, and decanting (centrifugation separator). However, the olive oil industry has begun to embrace technological developments from other sectors. Non-thermal pretreatments, such as pulsed electric fields (PEF), high hydrostatic pressure (HHP), ultrasound (US), megasound, high-pressure homogenization (HPH), and microwaves (MW), are being intensively investigated for their potential to improve the extraction process. These treatments are typically applied before or during the malaxation stage. Recent research trends include combining different pretreatments and exploring the use of megasound, a high-intensity form of ultrasound. Also, the known cellular deformation caused by HHP has shown promise in facilitating the separation of the olive mesocarp from the pit. The primary goals of these pretreatments are to increase oil yield and shorten processing time without compromising olive oil quality. Researchers have emphasized that the effectiveness of these treatments can vary significantly depending on many factors, such as olive variety, growing location, maturity level, harvest period, and harvest method. Recent advancements in olive oil extraction, process, and production encompass a range of innovative techniques, including but not limited to continuous malaxation, hermetic systems, machinery refinements, co-adjuvant approaches, and filtration innovations. These advancements share a common goal to increase oil yield, maximize the transfer of bioactive components (especially phenolic compounds) into the oil, and improve the overall olive oil quality and storage stability of the final product. This chapter explores current technological developments across all stages of olive oil production, with particular emphasis on thermal and non-thermal pretreatment methods.