In this paper, the 3D-fluorescence spectroscopy technique was used for the determination of fluorescent components and olive oil discrimination. Three different systems (two-phase centrifugation, pressure system, and traditional process) were used to extract olive oils from three Algerian varieties: Chemlal, Azeradj, and Sigoise. The fluorescence ranges from 300 to 700 nm. The raw 3D fluorescence spectra of olive oils were analyzed using component analysis (ICA) to obtain independent spectra with excitations ranging from 284 to 460 nm and emission wavelengths. According to the results, high-quality olive oils with lower concentrations of oxydation products and higher concentrations of polyphenols, chlorophylls, and pheophytins are produced by two- phase centrifugation. Olive oils from the Sigoise variety had low levels of pigments and natural antioxidants (polyphenols and tocopherols).