How Traditional Italian Olive Oil Is Made

Ingredients

• 5 kg Olives (mixed cultivars (e.g., Cima di Mola, Leccina, Coratina) for balanced flavor)
• 0.5 L Filtered Water (to rinse olives before processing)

Instructions

1. Rinse and Sort Olives

   Place the olives in a large bowl, rinse under cool filtered water, and remove any remaining leaves, twigs, or damaged fruit.

   Time: PT10M

2. Crush Olives into Paste

   Using a food processor or stone mill, pulse the olives (including pits) until a coarse paste forms. Do not over‑process; the mixture should remain slightly gritty.

   Time: PT10M

3. Cold‑Press the Paste

   Transfer the olive paste onto the hydraulic press’s fiber discs, stack the discs, and apply steady pressure at room temperature (≈20‑22°C). Maintain pressure for about 2.5 hours, allowing oil and water to separate.

   Time: PT2H30M

   Temperature: 20‑22°C

4. Separate Oil from Water

   After pressing, pour the liquid into a stainless steel container. Let it sit for 15 minutes; the oil will rise to the top while the water settles below.

   Time: PT15M

5. Decant Unfiltered Oil

   Using a funnel lined with cotton wool (or a coffee filter), carefully decant the clear yellow oil into a clean dark‑glass bottle, leaving the cloudy water behind.

   Time: PT5M

6. Store the Oil

   Seal the bottle tightly and store in a cool, dark place (12‑18°C). Use within 6 months for best flavor; the oil can also be refrigerated for longer shelf life.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

0 g

Fat

14 g

Fiber

0 g