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How to Make Olive Oil in 6 Easy Steps



How to Make Olive Oil in 6 Easy Steps

How to Make Olive Oil in 6 Easy Steps

How to make olive oil at home may seem like an intimidating and difficult task, but it’s actually incredibly simple and affordable to do. With these 6 easy steps, you can have fresh, homemade olive oil in no time.


Step 1: Buy the olives
Make sure they’re fresh. Ripe olives have a bright, shiny appearance and feel soft to touch. To check if they’re ripe, cut one open it should be dark green or black inside.



If you can’t get hold of any fresh olives, use canned ones instead. Just make sure you buy a good-quality brand that doesn’t contain too much salt. I like Muir Glen Organic Whole Peeled Tomatoes, which come in 14.5oz cans and cost about $2 each. 6 pounds (3kg) of pitted olives such as Manzanilla or Kalamata (about 24 cups).



1. In a large bowl, mix together all of your ingredients and let them soak for at least 8 hours. For example, you can put everything into a large bucket with a lid and leave it overnight. Or if you’re short on time, you can leave it for 4 hours and then give it another stir before leaving it again for another 4 hours. The longer you leave it, though, the more flavorful your oil will be so plan ahead.


2. Strain your mixture through a colander lined with cheesecloth, squeezing out as much liquid as possible from your olives. Place another colander over a large bowl and line it with several layers of cheesecloth. Pour your olive mixture into it, cover with plastic wrap, and place something heavy on top so that nothing leaks out while it sits overnight.


3. After 12 hours, pour your olive oil into a large glass jar and store it in a cool, dark place until you’re ready to use it. Your extra virgin olive oil should last for up to one year when stored properly. It might seem like a lot of work to make your own olive oil, but if you think about how much money you’ll save by not having to buy expensive bottled brands anymore, it won’t take long for it to pay off. Plus, once you get used to making your own there really is no going back.

How to Make Olive Oil in 6 Easy Steps

How to Make Olive Oil in 6 Easy Steps

4 cups (1 liter) water 1. In a large saucepan, bring your water to a boil over high heat. Once boiling, add in your salt and baking soda and stir well. Reduce heat to medium-low and simmer for 10 minutes without stirring. Then turn off the heat completely and let sit undisturbed for 5 minutes. 2. Carefully remove the pan from the stovetop using oven mitts, then slowly pour in your corn syrup it will bubble furiously! Using a wooden spoon, gently stir your mixture for about 1 minute.


Let cool to room temperature, then transfer to an airtight container and refrigerate until chilled. This recipe makes enough caramel popcorn to fill two 9x13in pans (you may have some leftover). To eat: Preheat oven to 300°F/150°C/gas mark 2. Spread popcorn evenly between both pans and bake for 30 minutes, stirring every 10 minutes so that it cooks evenly. Remove from oven and let cool to room temperature. Store in an airtight container for up to 2 weeks.


Step 2: Prepare your home and equipment
If you’re making olive oil at home, there are two essential items you’ll need: a press and a grinder. The press is needed because the olive paste is too thick to be pressed through a mill. (You can read more about presses here.) The grinder will break down your olives into chunks small enough for pressing. You’ll also want some cheesecloth or muslin bags to hold your finished product.


And, of course, don’t forget an airtight container to store it all! Determine how much olive paste you’ll need: Start by figuring out how much olive paste you’ll actually need. This amount depends on how many liters of oil you want to make. Most people find that 1-2 kg of olives produces roughly 1 liter of olive oil, but depending on how dry your olives are, you may have to use more or less than that.

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For example, if your olives have been sitting around for months without being used and aren’t very juicy anymore, they won’t make as much oil as fresher ones would. As a general rule, figure out how many kilograms of olives you’ll need first, and then calculate how much extra space you’ll need to store them while they ferment. Buy your ingredients: Once you know how much olive paste you’ll need, head over to your local grocery store or farmer’s market and buy everything else you’ll need.


Here’s what you should get: olives (of course!), salt, water, and citric acid. It’s up to you whether or not you want to add any additional flavorings like herbs, spices, wine, etc., but these are optional. Prepare your equipment: Now that you have all of your ingredients ready to go, it’s time to prepare your equipment. First, wash your jars and lids with hot soapy water.


Then fill each jar with olives you’ll probably want to do several batches at once so you don’t have to keep going back and forth between washing your jars and filling them with olives. Don’t pack them too tightly; just fill each jar until there are no gaps between each olive. Fill each jar with salt: Pour salt into each jar until it reaches just below where the lid sits on top of it.

How to Make Olive Oil in 6 Easy Steps

How to Make Olive Oil

Be sure to check that there’s plenty of room left above the olives—this will help ensure proper fermentation later on. Add citric acid: Citric acid helps control bacterial growth during fermentation, which makes it especially important when you’re making your own fermented foods at home.


Add 0.5% citric acid solution (available from health food stores) to each jar until it reaches just below where the lid sits on top of it. Leave a little bit of room above your citric acid again, you want to leave enough space so that there’s still room for gas to escape during fermentation.


Top off with water: Finally, pour warm water into each jar until it reaches just below where the lid sits on top of it. Again, be sure to leave plenty of room above your liquid line you don’t want anything spilling out onto your countertop! Use your finger to push aside any olives sticking up above your liquid line. Cover your jars: Cover each jar with its lid and wrap it loosely in cheesecloth.


Secure it with a rubber band, place it somewhere cool and dark, and let it sit for 3 weeks. Every day or two, you’ll want to remove the rubber band and check to see if there’s sufficient liquid covering your olives. If there isn’t, simply add more water.


Step 3: Wash the olives
You’ll want to wash all of your olives and discard any broken or damaged fruit. You can do that by pouring them into a clean bucket and giving them a good rinse.


If you have an olive press, you can also use it at this point. If not, just set aside your washed olives for now and move on to step 4. how to make olive oil


Step 4: Chop up your olives: It might seem obvious, but before you can actually make olive oil, you need some olives. It is important to choose fresh, unblemished fruits with as little exposure to sunlight as possible (sunlight will damage the natural oils).


Start chopping away until you have enough for about 1 pound of whole pitted olives. Set these aside and move on to step 5! how to make olive oil.


Step 5: Grind your olives: This part is pretty straightforward—just grind those olives down using a mortar and pestle. how to make olive oil


Step 6: Press out your juice: At last, we come to one of my favorite parts pressing out all that yummy juice from our ground-up olives! To get started, place your mesh bag inside of a large bowl or pot. Add in all of your chopped olives and then pour hot water over top so that everything is submerged.

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Let sit for 2 hours; be sure to check back every once in a while to give everything another stir. Once two hours are up, take out your bag and squeeze it gently to get as much liquid out as possible. Discard solids left behind. how to make olive oil


Step 7: Filter out sediment: Now that you’ve got your liquid, it’s time to filter out any remaining sediment. Pour your olive juice through a fine sieve lined with cheesecloth or paper towels and catch what drips through in a separate container. how to make olive oil


Step 8: Separate & cool down your oil: Your final product should be bright green and smell like fresh olives. Congratulations! But there’s still work to be done. Next, you’ll want to separate your oil from any watery bits that may have gotten mixed in during pressing.


Just carefully pour off any excess liquid and transfer your newly-made olive oil into a storage container. Store in refrigerator until ready to use! how to make olive oil


Step 9: Enjoy!: Congratulations again—you did it! Now go ahead and enjoy your delicious homemade olive oil.


Step 4: Chop and crush
Now that you’ve blended and strained your olives, it’s time to begin preparing them for pressing. Chop or crush them into small pieces. Some larger chunks of olive are fine, as long as they are cut up well enough that they won’t clog your equipment.

How to Make Olive Oil

How to Make Olive Oil

This part of making olive oil can be done by hand with a knife or blender, or with an electric commercial chopper/crusher if you have access to one. It is important not to over-chop or -crush, though—you want some texture left in your olive bits so that they don’t all get pressed out together.


If you don’t want any texture at all, then just blend everything until smooth before moving on to Step 5. The crushed olives will give off their juice as they sit, which will make things easier later when you come to press them.


But because these juices contain both water and oil (and sometimes also salt), it’s important to strain out most of these liquids so that your final product doesn’t end up too salty or too watered down.


Step 5: Cook, cook, cook
Strain your oil through a sieve lined with cheesecloth, paper towels, or a coffee filter. The solids should be discarded. Allow your oil to cool completely, then transfer it into a glass jar or container that has an airtight seal. Pour out enough olive oil from your container so you can place it in your refrigerator for storage. Don’t fill it all of the ways up yet.


You need room for expansion as your oil solidifies. You want to store your olive oil in a dark, cool place like a pantry or cupboard (not on top of your fridge). For best results, keep it between 50 and 65 degrees Fahrenheit. After three months, give your oil another taste test.


If it still tastes bitter, repeat steps 3-5 again until you are satisfied with its flavor. Once you are happy with how your olive oil tastes, pour it into a clean bottle and label it accordingly. This will help prevent future confusion about what kind of olive oil is inside each bottle. Enjoy!


Step 6: Strain, store and enjoy
Once your oil has been strained, it’s ready for storage. It’s best to store extra virgin olive oil in a cool, dark place (like your pantry) as heat and light can affect its taste and texture.


If you don’t use all of your homemade olive oil within about a year, you can store it for longer in a dark bottle with an airtight lid and at room temperature. You can also refrigerate or freeze your extra virgin olive oil if you prefer.


The choice is yours! When it comes time to enjoy your fresh-pressed olive oil, try drizzling some on bread or dipping bread into it it’s delicious! You can also try making other flavored oils by adding herbs, spices, or even chiles to your final product before straining.

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