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The aim of this investigation was to evaluate the chemical and sensory quality of three extra virgin olive oils (EV1-3) subjected to a new patented system to clarify cloudy oils through the insertion of an inert flow gas (argon) in olive oil mass. For this purpose, several quality parameters were determined on the three clarified (EVC1-3) and untreated (EVNC1-3) samples. In particular, the system patented by the University of Bologna and Sapio (a private company that supplies gas for industrial and research sectors) was applied to a 50 L batch of each oil after its production by a low-scale mill. The EV samples were bottled and stored at room temperature and kept in darkness before analysis. Basic quality indices including free acidity, peroxide value, specific absorption in the conjugated triene region and sensory analysis, as well as the composition of the major (fatty acids) and minor (tocopherols, polar phenols, volatiles, water) compounds were determined after three months of storage. The oxidative stability under stress conditions was also assessed. The main results concern the higher overall quality of the EV samples clarified by the patented system compared to untreated ones. The quantity of water significantly decreased in all clarified samples. Above all, the non-clarified oils showed a tendency to quickly develop off-flavors over time and to decrease their oxidative stability.