Olive Oil (Cold-Pressed Homemade – Small Batch)

Name: Olive Oil (Cold-Pressed Homemade – Small Batch)
Ingredients: 5–10 kg (yields ≈1 liter oil) Fresh ripe olives (black or green); as needed for washing Clean water

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesOliveOilColdPressedFromScratchHomemadeExtraVirginHealthyFat

Olive Oil (Cold-Pressed Homemade – Small Batch)

Nutrition (per serving)

884Calories

0 gProtein

0 gCarbs

100 gFat

0 gSugar

0 mgSalt

Ingredients

5–10 kg (yields ≈1 liter oil) Fresh ripe olives (black or green)
as needed for washing Clean water

Method

Harvest or source fresh olives (must be ripe but not overripe). Wash thoroughly in cold water → drain.
Crush olives: use manual olive crusher, heavy-duty food processor, or mallet on cutting board (pits included) → create coarse paste (pits help with oil release).
Knead/mix paste 20–40 minutes (traditional malaxation) — this breaks cell walls and allows oil droplets to coalesce.
Place paste in clean muslin cloth or fine cheesecloth → press firmly by hand or use hydraulic press/screw press if available → collect liquid (oil + water).
Let liquid sit in tall container 30–60 minutes → olive oil rises to top → carefully ladle or siphon off clear green-gold oil layer (discard watery bottom).
Filter oil through coffee filter or fine cloth 1–2 times to remove sediment.
Bottle in dark glass containers → store in cool dark place up to 12–18 months.
Makes ≈500 ml–1 liter from 5–10 kg olives — true cold-pressed extra-virgin olive oil from scratch (labor-intensive but authentic).