Ingredients

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.

Equipment

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.

1. Prepare the Olives

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.

2. Blend the Olives

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.

3. Strain the Mixture

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.

4. Separate the Oil

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.

5. Filter the Oil

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.

6. Store Your Olive Oil

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!