Olive Oil (Alternative Hot Water Extraction Method)

Name: Olive Oil (Alternative Hot Water Extraction Method)
Ingredients: 5–10 kg (yields ≈500–1000 ml oil) Fresh ripe olives; as needed Hot water (70–80 °C)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesOliveOilFromScratchHotWaterMethodHomemadeAlternativeToColdPressSmallBatch

Olive Oil (Alternative Hot Water Extraction Method)

Nutrition (per serving)

884Calories

0 gProtein

0 gCarbs

100 gFat

0 gSugar

0 mgSalt

Ingredients

5–10 kg (yields ≈500–1000 ml oil) Fresh ripe olives
as needed Hot water (70–80 °C)

Method

Wash olives thoroughly → pit if desired (pits help with oil release but can be removed for easier blending).
Crush olives into coarse paste: use blender/food processor in batches with small amount hot water (just enough to blend) → or use manual crusher/mallet.
Transfer paste to large pot → add hot water (enough to make loose slurry) → heat gently to 70–80 °C (158–176 °F) while stirring 20–30 minutes (malaxation step).
Let mixture rest 30 minutes → oil droplets rise to surface.
Skim floating oil layer with spoon or ladle → or strain through cheesecloth → press pulp to extract more liquid.
Let collected oil + water sit 1–2 hours → oil separates on top → carefully siphon or ladle off clear oil.
Filter oil through coffee filter or fine cloth to remove sediment.
Store in dark glass bottle in cool dark place up to 6–12 months — homemade olive oil using hot water method (lower yield than cold press but doable at home).