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Wash the olives thoroughly and remove any stems or leaves.
Crush the olives with a mortar and pestle or pulse them in a food processor until you get a thick paste.
Add 2 tablespoons of warm water to help release the oil. Mix well.
Transfer the paste to cheesecloth and place it over a bowl.
Squeeze the paste through the cloth to extract the oil.
Let the oil sit for a few minutes to allow separation from water. Skim the oil from the top.
Serving and storage tips:
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