Making Extra Virgin Handmade Olive Oil! Ancient Traditional Method

Ingredients

• 500 g Fresh Olives (Ripe, preferably black or dark green; pits removed if possible)
• 100 ml Olive Oil (Oil collected from the olives after straining)
• 500 g Beef Stew Meat (Cut into 2‑inch cubes; trimmed of excess fat)
• 500 g Chicken Thighs (Bone‑in, skin‑on; cut into large pieces)
• 1 large Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 2 medium Carrots (Cut into 1‑inch rounds)
• 2 Bell Peppers (Mixed colors, cut into strips)
• 1 Hot Chili Pepper (Sliced thin; adjust to heat preference)
• 1 tsp Red Pepper Flakes
• to taste Salt
• 1 bunch Fresh Parsley (Roughly chopped; adds brightness at the end)
• 4 Flatbread (Pita or Lavash) (Warm before serving)
• 100 g Feta Cheese (Crumled on top)
• 1 liter Water or Low‑Salt Chicken Broth (Use broth for richer flavor)

Instructions

1. Prepare Olives and Extract Oil

   Rinse the olives, remove pits if possible, then crush them with a mortar or food processor. Transfer the crushed olives to a large bowl, cover with water and let sit for 1–2 hours to allow the oil to separate.

   Time: PT15M

2. Strain the Olive Oil

   Place a cheesecloth or fine mesh strainer over a clean bowl. Slowly pour the olive‑water mixture through, allowing the clear oil to collect. Squeeze the pulp gently to extract as much oil as possible. Discard the remaining pulp or use it in a tapenade.

   Time: PT5M

3. Prep the Meat and Vegetables

   Trim excess fat from the beef and cut into 2‑inch cubes. Cut chicken thighs into large pieces. Finely chop the onion, mince the garlic, slice carrots, bell peppers, and hot chili pepper. Roughly chop the parsley.

   Time: PT15M

4. Sauté Aromatics in Olive Oil

   Heat the freshly strained olive oil in the large pot over medium heat. Add the onion and garlic, stirring until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Brown the Meat

   Add the beef cubes first, stirring for 5 minutes until lightly browned. Then add the chicken pieces and brown for another 5 minutes. This step builds flavor.

   Time: PT10M

   Temperature: Medium‑high heat

6. Simmer the Stew

   Pour in the water or broth, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 45 minutes, or until the beef is tender.

   Time: PT45M

   Temperature: Low simmer

7. Add Vegetables and Seasonings

   Stir in carrots, bell peppers, hot chili pepper, red pepper flakes, and salt. Continue to simmer uncovered for 15 minutes, or until vegetables are just tender.

   Time: PT15M

   Temperature: Low simmer

8. Finish with Greens and Cheese

   Remove the pot from heat. Sprinkle chopped parsley and crumbled feta over the stew. Let the residual heat melt the cheese slightly.

   Time: PT5M

9. Warm the Flatbread

   While the stew rests, warm the flatbreads on a dry skillet over medium heat for 1‑2 minutes per side, or wrap in foil and heat in a 350°F oven for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

10. Serve

    Ladle the stew into bowls, drizzle any remaining olive oil on top, and serve with warm flatbread on the side. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g