However, virgin olive oil can be bottled without being filtered. It is very important to protect the olive oil from heat, direct sunlight, and air to protect all its properties.
This entire rigorous process is followed so that the oil reaches the consumer in top condition. Now you just have to enjoy it! Related posts. Read more. It is also done by mechanization, using machines that vibrate the branches or the entire tree to dislodge the fruit. The paste is sent to a mixing blender that homogenizes it to facilitate the pooling of the oil.
In Spain, the consumption of olive oil reaches 12 kg per person per year. Pour it directly to the center of the cheesecloth and wrap up the sides of the cheesecloth over the mashed olive paste, creating a secure bundle. Press down the bundle with your hands to help the extraction process and let the liquid drain. Then press it as long as there is liquid in the bundle.
Let the olive oil, olive juice, and water drain through the cheesecloth and the strainer for around 10minutes depending on how big your bundle is. Once the liquids are drained through a strainer into a bowl, transfer it into a separate glass or tall see-through container. Due to the gravity and different densities in olive oil, olive juice, and water, all liquids naturally separate off into their own distinct layer.
The olive oil layer should rise to the top of the glass. Importantly, keep the liquids to rest for a couple of hours to rest and separate from each other. Well done if you get up until this step!
In fact, use a dark glass bottle with a solid cork or lid. Ideally, store it in a dark cool place — avoid the sun rays. Well done! Now you can use and taste your freshly homemade olive oil!
Overall, by squeezing olives yourself, and using only kitchen tools and room temperature water, the results are rewarding. Importantly, the olive oil made at home is unfiltered, fresh, clean, and high quality. Literally, you get extra virgin olive oil if olives are raw, just picked from the tree! For instance, extracting olive oil at the home process can be a great example for your kids to show how you get a golden oil liquid from the olive fruit.
As well, to demonstrate how the different density liquids are separated off from each other. Altogether, it might be a fun and playful process, with some lab elements :. Certainly, you can make olive oil at home only from freshly picked olives.
Ideally, you should use olives for squeezing an olive oil the same day olives were picked from the tree. Hence, you can wait for a few days, but the longer you wait to produce the oil the less flavor and quality of oil you will get.
Overall, the olive oil extraction process at home took around 2 hours. As well, we used around 1kg olives to make 70ml of olive oil. Because, you can get twice as much great quality olive oil for the same price you pay for raw olives and, as well, you save so much time. On the whole, you can only make a small quantity of olive oil while using your kitchen tools. There as producing a large volume of olive oil for commercial or your own reasons, it requires special machinery and market know-how.
Yes, you can make your own olive oil at home by using fresh raw olive fruits, ideally just picked from the olive tree. After you remove pits and squeeze the pulp, you get extra virgin olive oil made at home.
You need 6 -7 kg of fresh raw olives to make 1 liter of pure olive oil. It may vary depending on the olive variety. In ancient times the olive oil-making process was very similar as we make today at home. Firstly, olives were harvested by hand or by beating the fruit off the trees. Then, the olives were washed and crushed to remove pits.
The remaining pulp was put into knitted bags which were then pressed. People poured hot water over the pressed bags to wash out any remaining oil. The liquid was collected and left to settle and separate the olive oil where it was settling on the surface. Then the olive oil was skimmed off by hand or other convenient tools. You can crush olive pits by using a knife or meat pounder. Place olives on a flat surface, ideally, cutting board, and gently crush them. You can use a garlic press to crush olive pits and separate them from the pulp.
However, for olive oil-making purposes, you use olive pitter to separate the pit from the pulp. Homemade infused olive oil will last about a month if refrigerated. Otherwise, keep DIY-infused olive oil at a home temperature only for a week.
Yes, olive oil can go rancid after 2 years from the time it is bottled. Most recommended using olive oil within 2 months once it is opened to use most of the nutrition benefits. In summary, we illustrated and guided how to make olive oil at home using raw freshly picked Greek Kalamata olives and kitchen tools. Indeed, it is a nice way to get pure unfiltered olive oil at home if you can get raw fresh olives just picked from olive trees without big efforts.
However, for a large olive oil consumption on a regular basis, it is much easier to get the olive oil cold-extracted by small local farms.
For example, per the statistical average, a Greek person consumes 12 kg 26 pounds olive oil per year, so imagine how much time and energy it would require to make olive oil at home :. Other than that, always try to make your own olive oil at home, and leave us a comment to let us know the results. Tell us how did you enjoy throughout the process and enjoy your own fresh olive oil pressed at home!
Very easy to follow. Can I mix more than one variety of olives for the same batch of oil to get the most out of our 4 different varieties in our home garden? Hi Saki, happy my article is easy to follow. If you mix varieties of olives, then you will get a blended olive oil : You can still go ahead and make your own blended olive oil. The amount of olive oil may differ due to different varieties of olives: some of them produce more olive oil than others. Just make sure olives are fresh, ideally, picked the same day.
There as, the pure olive oil is made from only one variety of olives, in my case, i. Kalamata olives. Hi Vangelis. Great blog to follow. When passing through the cheesecloth all paste went through again. The paste was probably too liquid. I used around 3 kg of olives and the water as per recipe. Is there a way to extract paste and to make it more solid to get finall oil:-? Hi Ray, thanks for your nice words!
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