Fresh Olives: Choose either green or black olives, ideally no more than 24 hours old from picking. A mix of both can enhance flavor.
Filtered Water: While not strictly necessary, it can help during the blending process.

Blender or Food Processor: A powerful blender is ideal, but a regular one will work too.
Meat Tenderizer or Mallet: For crushing the olives.
Fine Mesh Strainer: To separate the oil from the pulp.
Cheesecloth: For additional straining.
Dark Glass Bottle: For storing your olive oil.

Begin by thoroughly washing the olives to remove any dirt or debris. If your olives are not pitted, you can crush them with a meat tenderizer or mallet to break them down into a rough paste.

Transfer the crushed olives to a blender or food processor. Add 1 to 3 tablespoons of water to aid in blending. Blend the mixture on low speed for about 5 to 15 minutes until it forms a fine paste. You should see beads of oil forming as you blend.

Place a fine mesh strainer over a bowl and line it with cheesecloth. Pour the olive paste into the strainer. Fold the cheesecloth over the paste and place a weight on top to help extract the liquid. Let it sit for 30 to 60 minutes, pressing down every few minutes.

After straining, transfer the liquid into a tall, clear container and let it sit for 2 to 3 hours. The oil will separate and float on top of the water and olive juice. Use a baster or syringe to carefully siphon off the oil, leaving the watery layer behind.

To ensure a clear olive oil with a longer shelf life, filter the oil through additional layers of cheesecloth or a fine strainer. This step helps remove any remaining solids.

Pour the filtered oil into a dark glass bottle with a tight lid. Store it in a cool, dark place to maintain its freshness. Properly filtered olive oil can last up to two years.

Heat: Gently warming the olive paste can help release more oil.
Removing Pits: If you remove the pits before blending, you can achieve a finer paste and potentially extract more oil.
Hot Water Extraction: After initial straining, blending the pulp with hot water can yield additional oil.

Olive oil is rich in monounsaturated fats and antioxidants, making it a heart-healthy choice. It has been linked to reduced risks of cardiovascular diseases and may have anti-inflammatory properties. Regular consumption of olive oil is a key component of the Mediterranean diet, praised for its health benefits.

Making your own olive oil at home can be a fulfilling project that yields delicious results. With just a few ingredients and tools, you can enjoy the rich flavors of fresh olive oil. Whether used in cooking, drizzled over salads, or as a dip for bread, homemade olive oil is a treat that enhances any dish. So gather your fresh olives and start the process today for a taste of culinary tradition!