{"id":6395,"date":"2022-07-14T09:30:00","date_gmt":"2022-07-14T09:30:00","guid":{"rendered":"https:\/\/contedoro.com\/homemade-olive-oil-heres-how-in-4-steps\/"},"modified":"2026-08-06T06:38:57","modified_gmt":"2026-08-06T06:38:57","slug":"homemade-olive-oil-heres-how-in-4-steps","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/","title":{"rendered":"Homemade Olive Oil, Here&#8217;s How in 4 Steps"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The best olive oils in Italy are those purchased directly from producers but, <strong>if you wanted to produce olive oil at home<\/strong>, know that you would obtain an excellent oil, called <strong>affiorato oil<\/strong>, which is the most prized among oils.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/#Step_1_Harvest_the_olives\" >Step 1: Harvest the olives<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/#Step_2_Wash_the_olives\" >Step 2: Wash the olives<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/#Step_3_Crush_the_olives\" >Step 3: Crush the olives<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/#Step_4_Press_with_a_press\" >Step 4: Press with a press<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/homemade-olive-oil-heres-how-in-4-steps\/#In_summary_making_olive_oil_at_home\" >In summary: making olive oil at home<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">However, there are some considerations to make and steps not to forget when making olive oil at home. Here, then, we explain <strong>how to produce your own homemade oil<\/strong>, with the help of tools that can replace the classic mill to obtain a <strong>home milling<\/strong>. But before talking about how to crush the olives, let&#8217;s choose the best ones.  <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">INDEX<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#passo-1:-raccogliere-le-olive\" data-type=\"internal\" data-id=\"#passo-1:-raccogliere-le-olive\">Step 1: Harvest the olives<\/a><\/li>\n\n\n\n<li><a href=\"#passo-2:-lavare-le-olive\" data-type=\"internal\" data-id=\"#passo-2:-lavare-le-olive\">Step 2: Wash the olives<\/a><\/li>\n\n\n\n<li><a href=\"#passo-3:-schiacciare-le-olive\" data-type=\"internal\" data-id=\"#passo-3:-schiacciare-le-olive\">Step 3: Crush the olives<\/a><\/li>\n\n\n\n<li><a href=\"#passo-4:-pressare-con-un-torchio\" data-type=\"internal\" data-id=\"#passo-4:-pressare-con-un-torchio\">Step 4: Press with a press<\/a><\/li>\n\n\n\n<li><a href=\"#riassumendo:-fare-l'olio-di-oliva-in-casa\" data-type=\"internal\" data-id=\"#riassumendo:-fare-l'olio-di-oliva-in-casa\">In summary: making olive oil at home<\/a><\/li>\n<\/ul>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"passo-1:-raccogliere-le-olive\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step_1_Harvest_the_olives\"><\/span>Step 1: Harvest the olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Harvesting olives is a very important phase because not all olives are suitable for pressing and oil production. You will need to choose <strong>round, green, and fresh olives<\/strong>. Do not use wormy olives, those picked from the ground, or excessively ripe ones.   <\/p>\n\n<p class=\"wp-block-paragraph\">If you are fortunate enough to have a couple of olive trees, you can try this wonderful experience with a <strong>totally homemade production<\/strong>, starting from the raw material. Alternatively, you can choose to source from a trusted olive producer although, given the processing involved, it is not actually cost-effective. However, know that to produce oil, you will need a good <strong>quantity of <a href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olive-sotto-sale-e-sottolio-preparazione-e-conservazione\/\" rel=\"noreferrer noopener\">olives<\/a><\/strong>. For <strong>one liter of oil you may need up to 7 kg of olives<\/strong> and a lot of patience.    <\/p>\n\n<p class=\"wp-block-paragraph\">Perhaps the game is not worth the candle, but if you like producing your own food at home, you will have a certain satisfaction in making olive oil with your own hands. Of course, you will have to <strong>press the olives several times<\/strong> and, if you have a few quintals of olives available, making oil at home with inadequate tools could be an impossible undertaking. In this case we recommend <strong>going to a mill<\/strong> that provides services for third parties, so that you can obtain olive oil in large quantities with your olives.  <\/p>\n\n<p class=\"wp-block-paragraph\">After harvesting the olives, we move on to cleaning. Let&#8217;s see. <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/raw-eggplant-in-oil-recipes-and-storage\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/melanzana-sottolio-a-crudo-ricette-conservazione\/\" rel=\"noreferrer noopener\">Raw Eggplant in Oil, Recipes and Storage<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"passo-2:-lavare-le-olive\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step_2_Wash_the_olives\"><\/span>Step 2: Wash the olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">After harvesting, the olives must be cleaned of leaves and then washed well with clean water before being processed. It is better to wash them several times to clean them thoroughly. Then use a colander to remove excess water and dry them so that moisture does not form. The best thing is to <strong>crush the olives within 12 hours of harvesting<\/strong>.   <\/p>\n\n<p class=\"wp-block-paragraph\">Now it is time to crush the olives. Let&#8217;s do it with household tools that we may already have at home. <\/p>\n\n<h2 id=\"passo-3:-schiacciare-le-olive\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step_3_Crush_the_olives\"><\/span>Step 3: Crush the olives<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">To crush the olives, you can use a <strong>cold press or a Thermomix<\/strong> with which you can easily obtain your olive paste. By inserting a couple of kg at a time into the Thermomix, you can run it at maximum speed for about 10 seconds. You will thus obtain an oily paste that, for the next 20-25 minutes, you will malaxate at minimum speed at a <strong>temperature of maximum 37\u00b0<\/strong>. Use the plastic butterfly for this procedure.   <\/p>\n\n<p class=\"wp-block-paragraph\">If you do not have a <strong>Thermomix<\/strong>, you can press your olives with a mill, a cold press, a <strong>blender<\/strong> or a kitchen <strong>food processor<\/strong>. You can also use a <strong>mortar and pestle<\/strong> if you want to go old school! Of course, you might never finish the processing due to the excessively long procedure and you would risk not producing even a spoonful of oil.  <\/p>\n\n<p class=\"wp-block-paragraph\">Once pressing and malaxation are done, we move on to the oil extraction phase with a press-all press.<\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/pomodoro-secco-sottolio-preparazione-conservazione\/\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/pomodoro-secco-sottolio-preparazione-conservazione\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sun-Dried Tomatoes in Oil, Preparation and Storage<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"passo-4:-pressare-con-un-torchio\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step_4_Press_with_a_press\"><\/span>Step 4: Press with a press<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">After the malaxation phase, you will have obtained an oily paste that you can place in a small press-all press. With the help of a neutral jute cloth that you will have previously immersed in hot water, you can easily extract the <strong>oil\/water must<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">Once the initial <strong>manual pressing<\/strong> is done, you can crush the olive paste further by acting on the handwheel of the press-all. <\/p>\n\n<p class=\"wp-block-paragraph\">Let the paste rest for about 15 minutes, then tighten the press handwheel again with <strong>an additional turn<\/strong> and let it work for 5 minutes. After this step, little by little the oil is extracted and the liquid comes out of the press. This liquid is a mixture of oil and water that needs to separate. The oil, which by nature is lighter than water, will rise to the surface and with a kitchen spoon you can remove it with great patience.   <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/evo-oil-and-olive-oil-how-to-choose\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-evo\/\" rel=\"noreferrer noopener\">EVO Oil: What It Is and Meaning of the Acronym<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>This oil, very prized, is called affiorato oil<\/strong> and is characterized by low acidity if produced with good quality olives, freshly harvested.<\/p>\n\n<h2 id=\"riassumendo:-fare-l'olio-di-oliva-in-casa\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"In_summary_making_olive_oil_at_home\"><\/span>In summary: making olive oil at home<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">If you have followed all the operations, you have produced quality oil.<\/p>\n\n<p class=\"wp-block-paragraph\">In summary:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>get fresh, beautiful, freshly picked olives. For 400-500 grams of oil you need about 4 kg of olives; <\/li>\n\n\n\n<li>Clean the olives thoroughly and prepare them for crushing;<\/li>\n\n\n\n<li>crush the olives several times creating the oil paste;<\/li>\n\n\n\n<li>crush the paste obtained in the mill, tightening the vice several times.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Having done this, you will have obtained a liquid that, after the resting phase, will separate into oil and water. All you have to do is patiently collect the oil on the surface and put it in a dark bottle and close it well. <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/crushed-olives-in-oil-and-brine-preparation-and-preservation\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olive-schiacciate-sottolio-e-in-salamoia\/\" rel=\"noreferrer noopener\">Crushed Olives in Oil and Brine, Preparation and Storage<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Wait about a month before using it but, remember, even if olive oil does not have a specific expiration date, it is better to <strong>consume it within the year of production<\/strong>. After that it loses its organoleptic properties and may have lost its good taste. To learn about the <a href=\"https:\/\/contedoro.com\/en\/extra-virgin-olive-oil-expiration-when-to-avoid-using-it-in-the-kitchen\/\">expiration of olive oil<\/a> you can read our dedicated article.  <\/p>\n\n<p class=\"wp-block-paragraph\">It is not at all simple to make oil at home, which is why, if you have many olives, we recommend contacting a mill in your area. Without effort you could obtain an excellent quality oil with the fruits of your olive trees. <\/p>\n\n<div style=\"height:33px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-luminous-vivid-amber-to-luminous-vivid-orange-gradient-background has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/contedoro.com\/en\/shop\/\" target=\"_blank\" rel=\"noreferrer noopener\">Discover Our Award-Winning Extra Virgin Olive Oil<\/a><\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best olive oils in Italy are those purchased directly from producers but, if you wanted to produce olive oil at home, know that you would obtain an excellent oil, called affiorato oil, which is the most prized among oils. However, there are some considerations to make and steps not to forget when making olive [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[141],"tags":[],"class_list":["post-6395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-oil-mill"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6395"}],"version-history":[{"count":4,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6395\/revisions"}],"predecessor-version":[{"id":7241,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6395\/revisions\/7241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6396"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}