Greek Olive Oil
Greek Olive Oil is a medium Greek recipe that serves 1. 120 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 30 min | Cook: 1 hr 20 min | Total: 2 hrs 10 min
Cost: $25.05 total, $25.05 per serving
Ingredients
- 5 pounds Fresh Olives (preferably ripe, green or black Greek varieties)
- 1 cup Water (room temperature, for mixing with crushed olives)
- 1 teaspoon Sea Salt (optional, to enhance flavor)
Instructions
Wash the Olives
Place the olives in a colander and rinse under cold running water, removing any leaves or debris.
Time: PT5M
Remove the Pits (Optional)
If you prefer a smoother oil, halve each olive and pop out the pits using a small knife or an olive pitter.
Time: PT10M
Crush the Olives
Transfer the olives to a food processor and pulse until a coarse paste forms. If using a mortar, grind until the mixture is uniformly mashed.
Time: PT10M
Add Water and Mix
Add 1 cup of room‑temperature water to the olive paste and stir gently to loosen the mixture.
Time: PT5M
Rest the Mixture
Let the olive‑water mixture sit in the bowl for 30 minutes, allowing the oil droplets to rise to the surface.
Time: PT30M
Press the Olive Paste
Line the hand oil press with cheesecloth, spoon the mixture in, and apply steady pressure to extract the liquid.
Time: PT15M
Settle the Extracted Liquid
Allow the collected liquid to sit undisturbed for 30 minutes so the oil separates from water and remaining solids.
Time: PT30M
Decant the Fresh Olive Oil
Using a funnel and cheesecloth, carefully pour the clear oil into a sterilized glass jar, leaving the water and sediment behind.
Time: PT5M
Store the Oil
Seal the jar tightly and store in a cool, dark place or refrigerate for longer shelf life.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 14g
- Fiber
- 0g
Dietary info: Vegan, Gluten-Free, Paleo, Whole30
Allergens: Olives
Ingredient Substitutions
- Instead of Fresh Olives: Canned olives (will yield less oil and more brine flavor)
- Instead of Sea Salt: Kosher salt, No salt
Equipment Needed
- Large Bowl
- Colander
- Food Processor or Mortar and Pestle
- Cheesecloth
- Hand Oil Press
- Fine Mesh Strainer
- Large Glass Jar with Lid
- Funnel
Critical Steps — Do Not Skip
- Rest the olive‑water mixture for 30 minutes to allow oil droplets to rise.
- Press the olive paste with steady pressure to extract maximum oil.
- Let the extracted liquid settle so oil separates cleanly from water.
- Decant the clear oil without disturbing the sediment.
Chef Tips from the Video
- Harvest olives early in the morning when they are coolest for a cleaner flavor.
- Toast the press plates lightly before use to reduce sticking.
- Store the oil in small batches to minimize exposure to air.
Troubleshooting
Very low oil yield
Use fully ripe olives and ensure they are not overly dry; add a little extra water (up to 2 cups) to improve extraction.
Oil appears cloudy or milky
Let the liquid settle longer or filter a second time through fresh cheesecloth to remove suspended particles.
Oil tastes overly bitter
Remove pits before crushing and avoid using unripe green olives; a small pinch of salt can balance bitterness.
Storage
Refrigerator: Up to 3 months in a sealed dark glass jar.
Freezer: Not recommended; freezing can affect texture.
Room temperature: Up to 2 weeks in a cool, dark pantry.
Make-Ahead Tips
- Fresh olive oil can be made up to a week ahead; store in the refrigerator and bring to room temperature before use.
- Filter the oil a second time through a fresh cheesecloth if you notice cloudiness after storage.
Frequently Asked Questions
What is the cultural significance and history of fresh olive oil in Greek cuisine?
Olive oil has been a cornerstone of Greek life for millennia, symbolizing peace, health, and prosperity. Ancient Greeks pressed olives by hand and used the oil for cooking, medicine, and religious rituals, making it a cultural icon still celebrated today.
What are the traditional regional variations of fresh olive oil in Greece?
Different Greek regions produce distinct oils: Crete favors robust, peppery oils from Koroneiki olives; the Peloponnese yields milder, buttery oils from Kalamata varieties; and the islands of the Aegean often produce fruity, aromatic oils from local cultivars.
How is fresh olive oil traditionally served in Greece?
In Greece, fresh olive oil is commonly served at the table with a splash of lemon or vinegar, accompanied by fresh bread. It is also drizzled over salads, grilled fish, and vegetables, highlighting its bright, peppery flavor.
What occasions or celebrations is fresh olive oil associated with in Greek culture?
Olive oil is central to Greek festivals such as the annual Olive Harvest Festival (Kalamata) and religious holidays where it is used for anointing and blessing. It also appears on wedding tables as a symbol of abundance.
How does fresh olive oil fit into the broader Mediterranean cuisine tradition?
Fresh olive oil is a foundational fat in Mediterranean cooking, providing heart‑healthy monounsaturated fats and a distinctive flavor that defines dishes from Greece, Italy, Spain, and beyond. It is used for sautéing, dressing, and finishing plates across the region.
What are the authentic traditional ingredients for fresh Greek olive oil versus acceptable substitutes?
Authentic Greek olive oil uses only ripe olives, a small amount of water for processing, and optionally a pinch of sea salt. Substitutes like canned olives or added chemicals are not traditional and can alter flavor and purity.
What other Greek dishes pair well with fresh olive oil?
Fresh olive oil pairs beautifully with Greek salads, grilled octopus, roasted lamb, feta cheese, and simple bruschetta topped with tomatoes and herbs, enhancing each dish’s natural flavors.
What makes fresh olive oil special or unique in Greek cuisine?
Greek fresh olive oil is prized for its bright, peppery notes, high polyphenol content, and the ritual of hand‑pressing olives, which preserves the fruit’s nuanced flavors that mass‑produced oils often lack.
What are the most common mistakes to avoid when making fresh olive oil at home?
Common errors include using underripe olives, skipping the resting period, pressing too quickly, and not allowing the oil to settle fully, all of which reduce yield and can cause bitterness.
How do I know when the fresh olive oil is done and ready to store?
When the oil has risen to a clear, golden layer on top of the water and sediment and no more liquid drips from the press, it is ready. Let it settle for at least 30 minutes before decanting to ensure clarity.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, science‑based cooking tutorials, often featuring large‑scale recipes, culinary challenges, and modern twists on classic dishes.
How does the YouTube channel Nick DiGiovanni's approach to Greek cooking differ from other cooking channels?
Nick DiGiovanni blends rigorous technique with entertaining storytelling, often incorporating historical context and experimental variations, which sets his Greek‑inspired videos apart from more traditional, step‑by‑step tutorials.
Last updated: September 1, 2026
