This method uses mechanical pressure and gravity to separate the liquid gold from the fruit.
Ingredients & Tools
- Fresh Olives: (Green or black) Ripe black olives generally yield more oil.
- Heavy-Duty Blender or Food Processor.
- Large Bowl & Fine Mesh Strainer.
- Cheesecloth or a Nut Milk Bag.
- Warm Water: (Filtered, not boiling).
- Weights: (A heavy pot or several large cans).
Instructions
- Clean the Olives: Wash the fresh olives thoroughly and remove all stems and leaves.
- Pitting: Remove the pits. While commercial mills crush the pits, home blenders can break if you try to grind them.
- The Mash: Place the olive flesh in your blender. Add a small splash of warm (not boiling) water to help it move. Blend until it becomes a thick, uniform paste.
- Malaxation (Crucial Step): Pour the paste into a bowl and stir it vigorously with a spoon for 20–30 minutes. This allows the microscopic oil droplets to clump together into larger beads. You will see a thin film of oil start to form on the surface.
- Pressing: Place a cheesecloth over a strainer set over a clean bowl. Spoon the paste into the cloth. Fold the cloth over the paste and place a heavy weight on top. Let it press for 2–3 hours.
- Separation: You will be left with a liquid that is a mix of oil and “olive water.” Let this liquid sit in a tall glass jar for 1 hour. The oil will naturally float to the top.
- Siphon: Use a syringe or a small spoon to carefully skim the pure olive oil off the top and store it in a dark glass bottle.
Health Benefits of Fresh Olive Oil
- High Polyphenol Count: Homemade, unfiltered oil is exceptionally high in polyphenols, which are antioxidants that protect cells from damage.
- Heart-Healthy Fats: It is primarily composed of oleic acid, a monounsaturated fat that helps reduce inflammation and supports healthy cholesterol levels.
- Brain Protection: Fresh oil contains oleocanthal, a natural phenolic compound that has been studied for its potential to clear the plaques associated with neurodegenerative issues.
- Vitamin E & K: Pure olive oil is a fat-soluble source of these vitamins, essential for skin health and proper blood clotting.
Important Considerations
- Yield: Be prepared for a small yield! It typically takes about 10 to 15 pounds of olives to produce one liter of oil.
- Temperature Control: Keep your water under 27°C (80°F) during the process. If it gets too hot, you lose the “cold-pressed” status and many of the delicate health benefits.
- Storage: Because this oil is unfiltered and contains no preservatives, it should be stored in a cool, dark place and consumed within 2 to 3 months.
