Homemade Olive Oil: Step by Step for Natural Production in Your Kitchen

Select fresh, ripe olives free from bruises or rot. Wash thoroughly in clean water to remove dirt and debris.

Crush the Olives:
Use a heavy mortar and pestle, food processor, or blender to crush the olives, including pits, into a coarse paste. Crushing releases the oil from the fruit.

Malaxation (Mixing the Paste):
Stir the olive paste slowly for 20–40 minutes to allow small oil droplets to combine into larger ones. This step improves oil yield and quality.

Separate the Oil:
Place the olive paste in a fine mesh strainer or cheesecloth inside a colander. Press or squeeze firmly to extract the liquid, collecting the oil and water mixture below.

Separate Oil from Water:
Allow the extracted liquid to settle in a container for several hours. Oil will float on top of the water. Skim the oil off carefully.

Filter and Store:
Filter the oil through a fine cloth or coffee filter to remove remaining solids. Store the olive oil in a clean, dark glass bottle or airtight container away from heat and light.

Serving and Storage Tips: