ADVERTISEMENT
Use the olive oil immediately for the best flavor. Store any remaining oil in a small, airtight glass jar in the fridge and use within 2 days. This fresh oil is ideal for drizzling on salads or dipping bread.
Variations:
Add a few basil or garlic cloves during crushing for flavored oil.
Mix green and black olives for a more balanced taste.
Use cold water for a lighter extraction, though it may yield less oil.
FAQ:
Can I make large quantities with this method?
No, this is best for small batches. Larger amounts require a press or cold-extraction machine.
Do I need to cure the olives first?
No, you can use raw ripe olives for this simple method, although cured olives can also be used.
What kind of olives should I use?
Use ripe, fresh olives from a trusted source. Black olives generally give a milder flavor, while green ones are more bitter.
ADVERTISEMENT
