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Choose fresh, ripe olives that are firm but not overly soft. Clean them thoroughly to remove dirt and debris.
Crush the Olives
Using a mortar and pestle or a food processor, crush the olives (including pits) into a thick paste. This helps release the oil.
Mix and Knead the Paste
Transfer the paste to a bowl and knead it gently, adding a small amount of water to help separate the oil.
Extract the Oil
Wrap the olive paste in cheesecloth and squeeze firmly over a bowl to extract the liquid. Alternatively, press the paste using a homemade or small mechanical press if available.
Separate Oil from Water
Allow the extracted liquid to settle for a few hours. The oil will float on top of the water. Carefully skim the oil layer and transfer it to a clean jar.
Filter and Store
Filter the oil through a fine mesh or cheesecloth to remove any remaining solids. Store the pure olive oil in a dark glass bottle away from heat and light.
Serving and Storage Tips:
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