Make your own oil

Ingredients

• 2 kg Fresh Olives (pits and skins left on, washed thoroughly)

Instructions

1. Wash and Prepare Olives

   Rinse the olives under cold water, remove any stems, and pat dry. Keep the pits intact; they help create a smoother pulp.

   Time: PT10M

2. Crush Olives into Pulp

   Place the whole olives into the Piteba press, attach the D2 cap, and turn the handle until the olives are fully crushed into a smooth pulp.

   Time: PT5M

3. Collect Initial Liquid (Optional)

   Allow the liquid that naturally drains from the crushed olives to flow into a separate bowl; you can set it aside or discard—it contains some water and flavor.

   Time: PT2M

4. Gentle Heating of Pulp

   Transfer the olive pulp to a large pot and warm over low heat, stirring constantly. Heat until the pulp is warm to the touch (about 50°C / 122°F), about 15 minutes.

   Time: PT15M

   Temperature: 50°C

5. Set Up Press with Cloth

   Line the fruit press chamber with a clean fine woven cloth, then spoon the warm pulp into the press, spreading it evenly.

   Time: PT5M

6. Press and Separate Oil

   Close the press and turn the handle down gently. As pressure builds, water will sink and oil will rise, flowing out of the press outlet. Collect the oil in a bowl.

   Time: PT5M

7. Filter and Bottle the Oil

   Pass the collected oil through a fresh fine woven cloth or cheesecloth using a funnel into a dark glass bottle to remove any remaining solids.

   Time: PT5M

8. Cleanup

   Wash the press, cloth, pot, and utensils with hot soapy water, rinse well, and let dry.

   Time: PT20M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

0 g

Fat

14 g

Fiber

0 g