Method for freezing olive oil which is extracted according to the rules of biological oil production by cold extraction which is characterized by the fact that it is performed by the following steps: Step 1: Measurement of the polyphenols whilst the olives are on the olive tree so as to determine the time the polyphenols are at their highest point. Step 2: The fruit of the olives are collected in metallic containers in which nitrogen is supplied. Step 3: The olive oil is extracted from the olives fruits by the cold extraction method of olive oil production, with water with temperature not higher than 27° C and the product remains in the softening facilities for 30' maximum. Step 4: The product is driven into a first inox tank with nitrogen supply, where the temperature conditions are at 27° C and remains there for 12 hours. Following, it is transferred into a 2 nd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 22° C, where it remains 12 more hours. Following it is transferred into a 3 rd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 17° C, where it remains 12 more hours. Following it is transferred into a 4 th inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 12° C, where it remains 12 more hours. Finally, it is transferred into a 5 th inox tank, with nitrogen supply and at a temperature of 5° C (±1) lower of the previous one, that is 7° C, where it remains for 24 hours. Step 5: The product is being packaged in packaging of various contents. Step 6: The product is frozen gradually slowly in stages, at a freeze from -18 °C to -23°C. Step 1: Measurement of the polyphenols whilst the olives are on the olive tree so as to determine the time the polyphenols are at their highest point. Step 2: The fruit of the olives are collected in metallic containers in which nitrogen is supplied. Step 3: The olive oil is extracted from the olives fruits by the cold extraction method of olive oil production, with water with temperature not higher than 27° C and the product remains in the softening facilities for 30' maximum. Step 4: The product is driven into a first inox tank with nitrogen supply, where the temperature conditions are at 27° C and remains there for 12 hours. Following, it is transferred into a 2 nd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 22° C, where it remains 12 more hours. Following it is transferred into a 3 rd inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 17° C, where it remains 12 more hours. Following it is transferred into a 4 th inox tank, with nitrogen supply at a temperature 5° C (±1) lower than the previous one, that is 12° C, where it remains 12 more hours. Finally, it is transferred into a 5 th inox tank, with nitrogen supply and at a temperature of 5° C (±1) lower of the previous one, that is 7° C, where it remains for 24 hours. Step 5: The product is being packaged in packaging of various contents. Step 6: The product is frozen gradually slowly in stages, at a freeze from -18 °C to -23°C. <EOS>