Fuente: WIPO "olive oil" It has been found that the level of polyphenols in an olive oil can be increased by adding water to the olives during the crushing of the olives. In particular the invention concerns a method for processing olives obtaining an olive oil, comprising the steps of a) crushing the olive through a sieve in the presence of water in an amount of 1 to 40% by weight, based on the weight of the olives; b) malaxation of the olives obtained in step a); c) decanting the olive oil.