If you’re like me, you enjoy making things yourself, as long as the finished product is as good or better than you can buy for a reasonable price. That’s how it is with me and homemade olive oil – I love making it and cooking with it.
I happen to live not too far from a local olive grower and I get my olives from him. (Many of them aren’t good enough for his professional grade oil, so I get a good deal on them.) When I get the home, I wash the olive, take out the pits and any stem and then let dry for a bit. Then I put them in my own, homemade press and in a matter of minutes, I’ve go my own olive oil to cook with! I make it as I need it; just like squeezing lemon juice for salad dressing.
You can make your own press, and make your own olive oil. I found these directions a tad more reasonable than the one I have at my place, so have at it and make your own olive oil tonight.
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Things You’ll Need
- 4 quart pot
- Stove
- 4 cups fresh olives
- Strainer
- Large bowl
- Ice
- 2 gallon zip-top freezer bags
- 2 kitchen towels
- Flat-sided meat mallet
- Cheese cloth
- 1 half-sized perforated steam table pan, 1 1/2 inch deep
- 1 half-sized steam table pan, 2 1/2 inch deep
- 4 adjustable c-clamps, 6 inch
- Jelly roll pan, 1 inch deep
- 2 food storage containers
- Refrigerator
- Turkey baster
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Now, here’s what you’re gonna do…
1. Fill the pot half full with water and bring it to a boil over medium heat on the stove before adding the stemless and leafless olives. Strain the olives after two or three minutes in the boiling water when they begin to soften. Lower the strainer holding the softened olives into a large bowl of ice water quickly to stop the cooking process.
2. Attach the four c-clamps to each of the corners of the steam table pans so that the adjustable threaded portion of the clamp is pressing down into the two kitchen towels. Set the clamped steam table pans on a jelly roll pan as you begin to tighten the clamps down and pressing out the oil. Tighten the c-clamps gradually until no more oil is flowing into the jellyroll pa
3. Dump the collected oil from the jelly roll pan into a clean storage container and place the container in the refrigerator. Allow the oil to separate from the water and rise to the top of the container. Siphon the olive oil off the top with a turkey baster and move it to a second food-safe container.
