Greek Olive Oil

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

1. Wash the Olives

   Place the olives in a colander and rinse under cold running water, removing any leaves or debris.

   Time: PT5M

2. 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

3. 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

4. Add Water and Mix

   Add 1 cup of room‑temperature water to the olive paste and stir gently to loosen the mixture.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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

9. 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