Olive oil has become a kitchen essential showing up in almost every meal we cook. Its rich flavor and incredible health benefits have made it a must-have component for home cooks everywhere.
While most people grab a bottle from the store, making olive oil at home is totally possible - and way more fun than you might think.
What You'll Need
Making olive oil at home is an exciting way to explore a conventional cooking method. It might possibly seem complicated, but you'll find it requires only a few supplies to get started.
This guide will walk you through finding the right olives and getting the tools needed to make olive oil. You’ll quickly learn how to create something remarkable to impress your friends.
Olives: Opt for ripe olives, the deep purple or black ones that appear plump and full of life. Farmers' markets are a great source, but specialty stores online are also reliable. Just avoid any olives that look mushy or have weird spots.
Blender or Food Processor: Using a reliable food processor is helpful since it can blend whole olives, pits included, which reduces preparation time. If you choose an immersion blender or a blender with a slim base, you’ll need to remove the pits first. This helps prevent blade damage and ensures smooth blending.
Meat Tenderizer: A solid metal meat tenderizer or mallet is crucial for crushing olives before oil extraction. This tool helps break down olive cell walls, releasing the precious oil inside. Look for a tenderizer with a flat side and a textured side.
Cheesecloth: This is for straining your olive mixture. It allows oil to pass through while catching solid olive particles. Pick a strong, reusable cheesecloth that is unbleached and made from quality materials. Multiple layers might be needed for the most effective straining.
Fine Mesh Strainer: An all-metal fine mesh strainer complements your cheesecloth, providing an additional filtration layer. This helps catch any remaining solid particles, resulting in clearer, cleaner olive oil. Look for a strainer with a sturdy handle and fine, closely woven mesh.
Dark Glass Bottle: These are your storage containers. Dark glass bottles protect the oil from light, which can degrade its quality. Having wine bottles with secure corks or screw tops is a great idea for storage.
How To Make Olive Oil At Home: Easy Steps
This process isn't for everyone. Some people might find it too time consuming or complicated. You’ll need patience and curiosity to learn, but if you love cooking and experimenting, this can turn into a very enjoyable experience.
It's best for those with olive trees or trying to use up extra olives. The goal here is not to substitute all your store bought oil but to explore a fun, interactive way of turning basic olives into something extraordinary.
If you're up for a culinary adventure, read on!
Instructions
Step 1: Prepare Your Olives
Start by thoroughly washing your olives. Clean the olives by running cool water over them, removing any unwanted leaves or stems. Let them sit in a colander to drain the extra water.
You want them damp, not soaking wet. Select firm, ripe olives that are deep purple or black in color and free of bruises. The quality and ripeness will directly affect the flavor and amount of the final product.
Take a meat tenderizer or mallet and begin crushing the olives. Your goal is to create a rough, chunky paste. If your olives have pits, be extra careful. Crushing the pits can be tricky - they're hard and might damage your blender.
You have two options:
Carefully crush the pits along with the olives
Remove larger pit chunks before blending
Pro tip: Wear gloves to protect your hands and prevent staining.
Transfer your crushed olives to a blender. Add 1-3 tablespoons of water to help the blending process. Blend for 5-15 minutes, depending on your blender's power. Blending for a longer duration helps you get more oil out.
Watch for these signs that you're on the right track:
Beads of oil forming on the olive paste
A dark, glossy sheen developing on top of the mixture
A high-quality countertop blender works better than an immersion blender and saves your arm from getting tired.
After blending, set the mixture aside for 5-10 minutes. You'll notice more oil beads forming during this time. This resting period allows the oils to separate and become more accessible.
Step 5: Strain the Mixture
To arrange your straining station, place a fine mesh strainer over a large bowl and then line it with cheesecloth. Carefully pour the olive mixture into the cloth. Fold the edges of the cheesecloth over the mixture to create a parcel.
Now, add weight on top - a bowl filled with dried rice or beans works perfectly. This helps press out more oil. Let it remain undisturbed for 30-60 minutes while pressing down every 5-10 minutes to improve oil extraction.
Transfer the extracted liquid to a tall, clear container. Let it sit for 2-3 hours. During this time, the mixture will naturally separate:
Water and olive juice sink to the bottom
Pure olive oil floats on top
This happens because oil and water possess different densities. Oil is much less dense and insoluble in water, causing it to glide on top of the juice, which forms the water-soluble layer.
Carefully draw the oil from the top layer using a clean food-safe baster or syringe. This method lets you remove the oil smoothly without picking up the water underneath. Or, gently use a clean spoon or ladle to scoop the oil from the surface.
Alternatively, pour it carefully into a clean container, leaving the water behind.
After most water-soluble olive juice is removed, the remaining liquid should primarily consist of olive oil, although it may appear cloudy due to residual juice.
To clarify, position a funnel lined with cheesecloth over a bottle and pour the mixture through it. Use a colander over a bowl, for larger quantities.
While not strictly necessary, this process allows the oil to pass through while leaving solids behind, resulting in clearer oil with a longer shelf life.
Transfer the olive oil to a dark glass bottle with a tight lid. Keep the bottle in a cool, dark spot to keep the oil fresh.
Tips For Making The Best Olive Oil
Choose the Right Olives: These tiny olives come in different types. Choose fully ripe olives for the best oil quality. Fresher olives mean better flavor and more oil. If possible, harvest olives directly from the tree or buy them from a local farmer who knows their stuff.
Work Quickly: Once picked, olives start losing quality fast. Try to process your olives within 24 hours of harvesting. The longer they sit, the more acid develops, which can make your oil taste bitter. If you can't process immediately, store them in a cool, dark place.
Use Sharp Blades: Your blender/food processor must be in perfect working order! Dull blades won't break down olives effectively, meaning less oil extraction. Before starting, ensure your blades are sharp and clean.
Don't Skimp on Straining: Patience is key during straining. Use multiple layers of cheesecloth and take your time pressing out the oil. The more carefully you strain, the clearer and purer your olive oil will be. Let gravity do its thing and take your time.
Experiment and Learn: Even the most skilled olive oil makers started with simple beginnings. Your initial batch may not be perfect, but it's a valuable starting point. Embrace the learning process, take meticulous notes, and adjust your technique. With each attempt, you'll get closer to creating a truly exceptional product.
Picture elevating ordinary olive oil into a flavor sensation with a handful of fresh herbs. Rosemary, basil, and thyme are ideal for this transformation. Simply warm the olive oil gently, introduce the fresh herbs, and allow them to infuse for a few days.
Perfect for drizzling over salads, brushing on bread, or giving as a thoughtful homemade gift. Don't forget to strain out the herbs after infusing to prevent spoilage and keep your oil tasting fresh.
2. Chili-Spiced Olive Oil
Just add some dried chili flakes or whole dried chilies to the base oil, and you shall have an instant creation of olive oil. All it needs is to just sit for a week, and voila -you get a condiment that puts fire on pizzas, pasta, and grilled meats.
The longer it sits with the chilies, the spicier it turns. For a milder infusion, use whole chilies, while crushed red pepper will deliver a serious heat punch. Great for those who love adding a little excitement to their meals without complicated cooking techniques.
3. Citrus-Infused Olive Oil
Grab some fresh citrus peels - orange, lemon, or lime work wonderfully. Carefully remove just the outer zest, avoiding the bitter white pith. Gently warm your olive oil, upload the zest, and let it infuse a few days.
This variation is a game-changer for salad dressings, marinades, and even baking. It brings a fresh sunny taste that could lift any dish from normal to amazing.
4. Garlic Olive Oil
Peel and lightly crush some garlic cloves then allow them to gently steep in olive oil. Within a few days, you will have a rich, aromatic oil ideal for various culinary applications.
Strain out the garlic for a smooth finish or leave them in for extra intensity. This versatile kitchen essential is a flavor foundation that can elevate almost any savory dish, from roasted vegetables to pasta.
Ways To Include Olive Oil In Meals
Olive oil serves as more than just a staple in cooking; it is a powerhouse packed with nutrients and heart health advantages. Olive oil benefits go beyond meal preparation, aiding in reducing inflammation and boosting brain health.
Forget store-bought dressings! Drizzle your self made olive oil over fresh vegetables for an on-the-spot taste improvement. Mix with a touch of balsamic vinegar, a pinch of salt, and cracked pepper.
Works wonders with mixed green salads, grain bowls, or as a quick marinade for grilled vegetables. The oil helps your body absorb nutrients from vegetables better, making each bite extra nutritious.
Bread Dipping
Transform bread bread right into a gourmet experience. Pour a small amount of olive oil onto a plate, scatter herbs like oregano or rosemary, and lightly season with sea salt. It’s ideal for serving at dinner parties or as a simple snack.
The oil softens the bread while also including a rich, complex taste that will make every person suppose you are a culinary genius.
Cooking Base
Replace your standard cooking oil with olive oil when sauteing veggies, frying eggs, or starting a pasta sauce. It delivers a sophisticated flavor boost and helps prevent food from sticking.
Especially great for Mediterranean-style cooking like stir-fries, risottos, and vegetable medleys. Lower heat works best to preserve the oil's nutritional properties.
Just before serving, add a light drizzle over your favorite dishes. Your roasted vegetables suddenly look glossy and gourmet. Those healthy soups get an instant elevation. Grilled fish? Now it's restaurant-worthy.
It's like adding a final touch of luxury. The oil adds a glossy finish and elevates the taste, serving as the final brushstroke on your culinary creation.
Smoothie and Drink
Sounds weird, but works amazingly! Add olive oil to your smoothie or green drink in the morning for better nutrient absorption. It gives it a smooth and silky feel. Great for people looking to increase healthy fat intake.
Best with fruit or vegetable-based smoothies that can mask the oil's flavor.
Homemade Pesto
Forget traditional recipes - let's get creative! Replace some pine nuts with olive oil when making pesto. The result is a lighter, more spreadable sauce that's bursting with flavor.
Just think of spreading this onto fresh bread, tossing it with hot pasta, or dipping something in it. Your homemade pesto will be so good, people will beg for your secret recipe.
Baking Surprise
Swap out butter in some recipes. It adds incredible moisture and a rich, subtle flavor that'll make your cakes, muffins, and bread taste like they're from a fancy bakery.
Works best with recipes that can handle its distinct taste - think herb breads or olive oil cakes that actually celebrate the oil's flavor.
It's all about how to preserve the flavor and quality of your homemade olive oil. Your main enemies are light, heat, and air. These three can break down the oil's quality faster than you can imagine.
Carefully pour your homemade olive oil into a dark-glass bottle with a tight-fitting lid, such as a wine bottle or olive oil special-format bottle. Definitely avoid clear glass or plastic-they are not fit to preserve the oil.
The container should be clean and duly dry before pouring.
Next, find a cool and dark place: a pantry or kitchen cabinet, but not over the stove or oven or any heat source. The optimum room temperature would fall between 57-70°F. Never store near windows or in direct sunlight.
Always close the container tightly after use. With every opening, air enters the bottle, and it starts degrading the oil. If you’re not planning to use your oil for a while, transfer it to a smaller bottle to minimize its exposure to air.
Pour and measure with clean dry utensils so your oil can be free of moisture and food particles.
How Long Will It Keep
Homemade olive oil is little different from those available in the markets. While the commercial ones can survive for 1-2 years owing to professional processing, your homemade version has a much shorter life.
Typically, homemade olive oil will stay fresh for about 3-6 months if stored correctly. Store-bought oils undergo more rigorous filtering and processing, which extends their life.
When using stored olive oil, trust your senses. Fresh olive oil smells fruity and clean. The moment it starts smelling like crayons has that musty smell or tastes bitter and stale, it's time to say goodbye.
Other signs that it has gone bad are cloudiness or a change in color. When in doubt, throw it out.
Pro Tip: Label your bottle, so you can tell how old your oil is.
