to be processed. The two phases oil decanter was created as an attempt to solve these problems. Sacrificing part of its extraction capability, it uses less added water thus reducing the phenol washing. The olive paste is separated into two phases: oil and wet pomace. This type of decanter, instead of having three exits (oil, water, and solids), has only two. The water is expelled by the decanter coil together with the pomace, resulting in a wetter pomace that is much harder to process industrially. Many pomace oil extraction facilities refuse to work with these materials because the energy costs of drying the pomace for the hexane oil extraction often make the extraction process sub-economical. In practice, then, the two phases decanter solves the phenol washing problem but increases the residue management problem. This residue management problem has been reduced by the collection of this wetter pomace and being transported to specialized facilities called extractors which heat the pomace between 45 °C and 50 °C and can extract up to a further 2 litres per 100 kilos of pomace using adapted two-phase decanters. The two-and-a-half-phase oil decanter is a compromise between the two previous types of decanters. It separates the olive paste into the standard three phases, but has a smaller need for added water and also a smaller vegetation water output. Therefore, the water content of the obtained pomace comes very close to that of the standard three-phase decanter, and the vegetation water output is relatively small, minimizing the residue management issues. Depending on the olives and processing, the Decanter or Tricanter can extract between 85 and 90% of the olive oil in the 1st extraction. The yield from olive oil manufacture can be increased even further with a 2nd extraction. The olive oil yield increases to as much as 96% by combining the 1st and 2nd extractions. Advantages and disadvantages Advantages Compact machinery: only one decanter required Continuous and automated Limited labor required Highest percent of oil extraction Vegetable water disposal less of a problem Olive oil from two-phase centrifugation systems contains more phenols, tocopherols, trans‑2‑hexenal, and total aroma compounds and is more resistant to oxidation than oil from three-phase ones and from hydraulic presses Disadvantages Expensive More technical labor required High energy consumption Pomace may end up moist Greater amount of vegetable water to be disposed of Reduced antioxidants due to added water Subject to wear from