Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
Not exactly an answer to your question: Almond extract that you buy from the store is made from bitter almonds, while almonds you buy from the store are generally sweet almonds because raw bitter almonds contain cyanide. Do not expect almond extract that you make from sweet almonds to be the same as the store bought extract from bitter almonds.
Generaly speaking, only once cold pressed oils not too finely filtered (a bit cloudy) are best for flavor and worse for keeping and high heat cooking (frying) .
On the opposite, heated, heat pressed and heavily filtered (with help from some chemicals) oils can be kept an eternity, support their highest possible cooking temperature but have the less flavor.