Synergistic Effects of Pulsed Electric Field (PEF) Intensity and Malaxation Time on the Extraction Yield and Quality of ‘Picual’ and ‘Arbequina’ Virgin Olive Oils

Virgin olive oil (VOO) extraction requires technologies that maximize yield while preserving bioactive compounds and sensory quality. Pulsed electric field (PEF) pretreatment enhances cell membrane permeabilization, facilitating oil release, yet its interaction with malaxation time remains underexplored. This study investigated the synergistic effects of PEF intensity (Low, Mid, High) and malaxation time (15, 30, 60 min at 25 °C) on extraction yield and quality parameters of ‘Picual’ and ‘Arbequina’ virgin olive oils. PEF was applied to olive paste before malaxation. Extraction yield, quality indices (acidity, peroxides, K232, K270), phenolic content, pigments (chlorophylls, carotenoids), and volatile organic compounds were analyzed. Sensory evaluation was performed by trained panels. Results: Mid-intensity PEF reduced pomace oil content by 33–35% in ‘Picual’ at 30 min malaxation, while ‘Arbequina’ showed limited yield improvements. All oils maintained extra virgin quality standards. PEF increased phenolic content up to 53% in ‘Arbequina’ (Low-intensity, 15–30 min). Pigment concentrations increased with PEF and malaxation duration. LOX-derived volatiles exhibited cultivar-specific responses: Low-intensity PEF reduced C6 aldehydes in ‘Picual’ but enhanced C6 esters (+58%) in ‘Arbequina’. PEF pretreatment optimizes VOO extraction in a cultivar-dependent manner, improving phenolic retention and modulating aroma profiles without compromising extra virgin classification.