How to Make Olive Oil Without Specialized Equipment

[@TrInc-sh3kn]

Makes me appreciate why it's so expensive, much respect!

[@justpitiful6339]

Most expensive brands not real though

[@LiakatHossain]

It's cheaper compared to effort

[@mistyblue526]

For me its worth it...I dont have a high salary to buy quality delicious olive oil...so I make my own. Plus people love getting homemade olive oil for gifts.​@@LiakatHossain

[@get-focused]

@@justpitiful6339 real

[@abrahamthebewildered1448]

The process is not why it's expensive. Any oil is as difficult to extract. I'd actually argue that olives are one of the more easier things to extract oil from. Also, the stuff you buy in stores is almost definitely over 80% canola oil and less than 20% olive oil. Might sound funny, but selling bootleg olive oil is big business for the criminal underworld. No, I'm not joking. Drugs, human trafficking, weapons smuggling... And some counterfeit olive oil producing - A well diversified portfolio for some crime families. Anyway, if you ever go off-grid, I recommend planting one ore two olive trees if you want to make your own oil. You can also grow oily nuts, like hazelnut and extract it from that, but olives are probably easier.

[@stanlevox2291]

Actually recently did this myself and was totally and 100% worth it. I did remove the pits ahead of time for another project that was just a bit of time and relaxing to do. Then after after extra ting via a press and with my hands the with the leftover mash I did have some pure filtered water slightly wam that I blended with under a vaccume (blendtec) blender to not oxidize too much and let the top float and siphoned off. It turned out really really good with the olives out of the garden. When working with a vaccume blender it really helps. And even when putting into storage I use one of those reverse wine pumps to remove all the air. Taste is phenomenal, absolutely stunning. Great experiment and model, thanks for sharing.

[@CanadianLoveKnot]

Makes sense now why no one makes it at home.

[@Camille_Boomer77000]

What a fun experiment! I'm the same, I just want to try making everything I use for cookin from scratch at least once in my life. Often I find the process of making these everyday ingredients more fun than actually cooking itself. It's like a little sciency/artisan project each time. Thank you for sharing your journey :)

[@Thethingswellmake]

Definitely! People often think I'm trying to convince them to make everything, but I'm really just showing that it can be done and showing how I was able to do it. 😏

[@mikeyounes2756]

​@@Thethingswellmakevery well done i would like to learn more.

[@EndritVj]

Fantastic. That oil is medicine!

[@mjremy2605]

Great video, thanks! Use a gravy separator instead of a siphon. Small cup with a nozzle at base to drain juice while oil floats on top.

[@Thethingswellmake]

Great idea. I just went with what I had on hand. (Yes, I'm one of those weird people with siphoning materials and no gravy separator.) 🤣🤣🤣

[@Alimakingherway]

Finding out most of the olive oil in stores is fake so I'm thinking of trying to make my own. Much like everything else. It's all poison, and I'm trying to get my family healthy.

[@Thethingswellmake]

Sadly, it's not very practical to make your own olive oil without specialized equipment. The only reason I did it was to give it a try with the olives that I would have otherwise discarded. (I had several kilograms and cured the undamaged ones, but used the blemished ones for this experiment. The leftover pulp was then fed to my hens. hahaha) I know what you mean, though. I try to find good, reliable sources for whatever I can and try to make what I can, but it's hard. I'm lucky when it comes to olive oil as here in Spain, you can find lots of places that make it locally and, in many cases, you can even take tours and see how they produce their oils. (Or at least see where they grow their olives.) It's often in the same places that have grapes for wine making. The bodegas often sell both. Hopefully, you can find a good source. I don't mean to discourage you, and really enjoyed the process and the oil was delicious, but... not sure I'd be ready to do that all of the time!

[@sunnygal57]

What a labor of love! Fantastic video!

[@Thethingswellmake]

Thank you! 🥰

[@reality-winner5759]

How many pounds of olives yielded how many ozs of oil? Thanks for the video BTW

[@Thethingswellmake]

I should have weighed everything out to see. I'm not really sure as I had bought several kilograms of olives and used the unblemished ones for curing. These were the ones that I would have otherwise tossed. I wasn't too worried about yield as I was just doing this as an experiment.

[@corpsiecorpsie_the_original]

Have you ever tried using distilled water to "water wash" the oil to reduce the acidity and also allow for more gravity filtering (separation of solids from the oil)?

[@janebrejning1611]

How do you do that ?

[@codymuzzana4803]

So just a quick question, could you take the pits out first before blending?

[@Thethingswellmake]

Yes, of course! I did the light blending at low speed to pit them more easily. I then blended at a higher speed once the pits were out, but you can pit using whatever method you choose!

[@shirasezan]

is it ok to grained them with the pips? thank you

[@bewimotos]

How long does it last? Before the oil goes bad?

[@Itsjasy]

Can we make any oil in this method like grape seed oil.. should we put the grapes in the mixer grinder or only the seeds??

[@momoalt6356]

yes anything you want, even potato,onion,etc

[@chrismiller100]

I've got seven big, mature olive trees on my property, and have attempted this a couple times, and have not been able to get any oil to separate from the olive water. The first time I did it I realized that I had the blender on at too high of a speed. The second time I slowed the blender down, but in both instances, I first crushed the olives with a mallet to remove the seeds. Could it be that I'm harvesting too late? I've been picking them when about 20-30% of the olives are starting to turn from green to black.

[@Thethingswellmake]

Hmmm- that's interesting. Yes, you do need to use a very low speed to make sure you don't hurt the blender or blend up the olive pits themselves. Once I removed the seeds, I blended at a higher speed. I don't really know what else to tell you as I only attempted it this one time. I was surprised by how much oil I obtained just from the olives I would otherwise discard. (I had ordered olives for curing at home, and used the blemished ones, etc.) It may be due to a lot of factors: the type of olive, the time of harvest, the heat given off, or not, by the blender. (Maybe mixing with warmer water would help extract more oil), etc. This was a sort of experiment for me because I hated seeing the not-so-great olives go to waste.

[@chrismiller100]

@@Thethingswellmake Thanks for the reply. I'll try harvesting earlier next time around and see if that changes anything. I have no idea what varietal of olives I have on my property as they were already here when I bought the place. But It seems like there are at least 2 different types. There are a couple trees that produce olives that are a big larger, but less dense - they float and are very soft. While the other 5 trees produce smaller, denser olives. I live in California, and have a source for really tasty high-quality local grown and minimally processed olive oil from a small winery / olive oil producer, but they are 3 hours away, and the oil is about $50 a quart.

[@Thethingswellmake]

@@chrismiller100I'm not sure what variety mine were either. I live in Spain and have bought locally at the market or have been gifted them a few times when I went to help friends prune their trees. We had an olive tree ourselves at one point, but the tree died shortly after we bought the house. I think it already had some sort of termite infestation. (which is weird in a live tree, but anyway.) The olives in this video were from a year that I ordered over the internet. I had to order a huge amount at once, so I had way more than I needed. They were pretty dense, though, in case that helps at all. Oil here is generally quite inexpensive, but it did recently jump sky high in comparison. (It pretty much doubled over a few months, but remains cheaper than in most places.) So, again, I didn't do it to save money- it was more of a fun project to satisfy my curiosity. 😏 I wish you the best of luck with it!

[@user-ig1he7hw4h]

I did it but as soon as i swallowed a bit of the oil my throat closed as if i had an alergic reaction

[@tobyrollinson4514]

Yeah, there's different ripeness. Also. Olive oil is spicy.

[@ronmantini8440]

To make 32 oz of oil you need approximately 25lbs of olives or 1 5 gallon bucket. Using your food processor, yikes, the amount of time this would take and the damage it would do to your blade, I can't imagine. Also you are skipping maybe the most important step, malaxation. After pulverizing the olives using whatever method you choose, you need to stir them, typically for at least 45 minutes. A kitchen aid with the dough hook on works perfectly for this step. You will begin to see the oil pooling up on the edges when it is ready. Then you press it. Malaxing will increase your yield by multiples I can't even guess, probably 5x. I use a garbage disposal at a temporary sink. Make a few gallons every year, this is an old video. kzbin.info/www/bejne/ip2XoqyloZ1nqsU

[@DynamicJon]

I was just watching another video where they think heating up the olives during the grinding process removes some of the health characteristics and the aroma from the final oil, does the garbage disposal method you use heat up the olives heavily during grinding?

[@nicomontenigro6858]

lmao nice video very creative, thanks for the tips

[@arra3410]

Mix the paste slowly by hand for 20 minutes before extracting the oil.

[@maninwater5615]

With a filter flask, air pump, and separatory funnel, you could make this way easier,

[@ashelyanderson2370]

Love this method 😊

[@theglobecruiser]

Thank you for information!

[@SOz-uf5yq]

With this pandemic happening globally prices are going up > let's plant the tree first before we make the olive oil. lol.

[@Thethingswellmake]

We have lots of them growing wild here in my area of Spain. I have many generous friends with trees and trees around them who gave me lots of olives to work with. I only used the discarded olives for this project (with worms, etc.). The rest were salt or lye cured.

[@Noscrubjections]

i like your method a lot

[@Ourhomeschooladventures]

Very interesting to see

[@michaelstevenson5044]

wonder if pitting the olives first helps the process

[@Thethingswellmake]

Of course! I didn't know how to pit them, so I had to do it mostly manually by running them through my food processor on a very low speed. I had seen that method recommended by another person with my food processor for making an olive "paté".

[@ogtorcan4134]

What about the traditional olive oil ?

[@plummerelijahep]

What that olive water as you called ot taste like I called olive juice

[@ashleysmith7632]

Could you flip the container upside down and slowly let the water out?

[@Thethingswellmake]

Perhaps, but it would really depend on the container as to how easy it would be to control. I'd suggest something like a bottle that goes from wider to thinner at the top so you end up with more of a funnel. The problem is controlling it so that it doesn't all go out of the bottom at once. The ideal, of course, would be a separatory funnel.

[@corpsiecorpsie_the_original]

​@Thethingswellmake - there's a device called a "fat separator". It's like a measuring cup with a pour spout that feeds from the bottom. Since the olive oil will float on the top, it would work. It's typically used for soup broth to reduce the fat content, but still be able to keep the fat for other uses.

[@matthewyu3531]

Fantastic! A very good idea! It makes such a difficult work so easy! Thank you very much.

[@AmyFara-u3r]

Hi do you remove seeds

[@AngelFromHell._x0]

Wait can we use black olives for this?

[@Thethingswellmake]

I don't think it would work. You want to use fresh olives off the tree and, if I'm not mistaken, black olives are really green olives that become black olives through a curing process.

[@AngelFromHell._x0]

@@Thethingswellmake ohhh alright, thanks for letting me know :)

[@petermelville5524]

@@Thethingswellmakemission olives turn black on the tree

[@Thethingswellmake]

@@petermelville5524 Interesting. Thanks. Yes, many olives do eventually get quite dark on the tree, but they also eventually shrivel up. I should look into the process more. My son loves black olives. 😀

[@thetruthhurts6652]

Are additives required to make the oil taste better.

[@JerodM]

People add different spices and herbs for flavor all of the time. Garlic, rosemary, thyme, etc. It can also be perfumed using frankincense, myrrh, or other fragrant floral tones. (not for consumption)

[@skepticalgenious]

Wow it seems like tedious work but it slowly pays off. Also the juice's not kept for oil should be super rich in beneficial stuffs. 😂

[@Thethingswellmake]

The juice was very bitter so I didn't use very much of it. I only did this because I had a lot of olives that were going to be discarded (with blemishes). I wouldn't recommend the process to everybody, but it was a fun project for a curious person like me. 😏

[@djurdjicaivkovic36]

how i can used pulp

[@Dina-c2z5p]

How many olives get 1 litre

[@SOz-uf5yq]

The whole tree 🤣🤣🤣🤣

[@Thethingswellmake]

It would definitely take a lot to make olive oil this way. I don't suggest trying to make your olive oil this way. I was using olives that had worms or that I would have otherwise discarded. Rather than toss or compost them, I wanted to try making oil with them. In any case, with just the discarded olives, I made probably around a third of a liter. I was actually surprised that I got that much.

[@culturekiller86]

I’ll just go to the store

[@TheAmazingRemco]

Ah super easy

[@BattleFirstAidResponderServ]

Yes and Amen

[@MrOner07]

now do video of how to make olive oil with specialised equipment. cause im not siphoning olive water every now and then. 😅

[@eilishanna4695]

Can we use canned ones instead of bottled ones?

[@Thethingswellmake]

I'm not sure what would happen with canned ones. They've already been cured, so they're quite different in texture. I did this as an experiment to use up the bruised and otherwise discarded olives when I was curing a bunch of them for eating. Rather than throw them out, I decided to try making oil. It isn't very practical, though, otherwise, and it seems like it would be a waste of good canned olives.

[@eilishanna4695]

@@Thethingswellmake thank you for the advice. This was really a good experiment

[@JH-sb1yd]

Is that Extra spit olive oil??

[@ChrisTopheRaz]

Discard the olive water? Are you mad? Why would you get rid of such a valuable thing? I don’t get it.

[@Thethingswellmake]

I was trying to come up with uses for it, but it was very bitter and nobody wanted it for anything. How would you have used it? I'm genuinely curious. I saved the pits of the olives to make a small cushion for heating in the microwave. I try to use everything, but was stumped with the liquid.

[@ChrisTopheRaz]

@@Thethingswellmake ha ha I’m sorry I shouldn’t have called you mad, that was wrong of me. Anyways, I would’ve separated the water from the pulp, then filtered the water and reduced it. You can utilize that for a number of different sauces, and their flavor enhancers to any number of dishes. The olive pulp can be used in Sofrito, tapenades, or turned into a purée, utilizing it a little bit of the water, spices, and a little bit of the olive oil as well. I mean I can go on and on there’s a ton of stuff you could do with it, but I wouldn’t throw it away. the water could’ve been used as part of a vegetable broth. You could use the water in some experimental bread recipes as the source of water for the bread that has obvious all of it infused flavors.

[@Thethingswellmake]

@@ChrisTopheRaz No worries. I wasn't offended. 😊I get it. I actually did strain out a lot of the solids and used those as a sort of spread for several days. I found them to be quite tasty, but we found the liquid to be very bitter. The real problem is that there was so much of it and I would have had to freeze it to be able to save most of it. Next time- if there is a next time 🤣🤣🤣- I'll give it a try in a broth. I can't remember if we actually did try that, but I do know that most of it did end up getting thrown out because of the large quantity.

[@ChrisTopheRaz]

@@Thethingswellmake the bitterness is not a bad thing actually. And as far as the quantity goes, that’s really simple it’s all about hydration. All you do is put that in a big pot and reduce it by at least half and you could even go further to make a base removing as much of the hydration as you desire for the bitterness, you just have to understand that that can be balanced in specific uses with other ingredients, such as honey, sugar, natural fruit sugars, and or in some thing that has natural sweetness that you add some of your olive liquid to add bitterness that you need. For instance, it can be used as an addition to a salad dressing. You could actually turn this into a vinegar. If you know how to make vinegar, they’re actually quite simple and you can get wine yeast from a brewery store in that case you would add unprocessed cane sugar.

[@Zara_4545]

I like your castile soap recipe but measurement are not understanding me So please say low qantity because your qauntity is so high😕😔

[@Thethingswellmake]

You can adjust the amount on the recipe card by hovering over the number by servings. You'll see a slider that will allow you to slide down to get a smaller amount. Underneath the materials, you can click on "convert units" to get the measurements in grams.

[@Zara_4545]

@@Thethingswellmake ok mam😍😘❤ Thnx for the reply😍😍😍

[@american236]

This video is confusing. You filtered it twice. I got lost.

[@Thethingswellmake]

I was trying to get it as clear as possible while making sure to separate the water out. You can read about my process here: thethingswellmake.com/how-to-make-olive-oil/

[@lakepee]

Guess I should stop buying olive oil since I already live in Cyprus. Seed is way cheaper compare to oil

[@alisonpoe4767]

Thanks so much you're amazing!! Im a new subscriber

[@niyanjay16]

Could you just chill it and remove the oil?

[@Thethingswellmake]

You could definitely try. I wanted to get the bulk amount of water off in the quicklest way, but maybe for the last amounts of oil that would work well.

[@Zara_4545]

Mam share hommade creamy shampoo recipe but easy ingredients Ok😍😘😘

[@Thethingswellmake]

I'll add it to my "to do" list. 😏

[@vermillion6704]

Basically don’t bother trying hahaha so much effort for a tiny bit of oil

[@Thethingswellmake]

It was mostly an experiment to use up the olives that we would have otherwise discarded. (With dark marks, insects, etc.) The oil was really good, though, and I actually got more than I expected.

[@vermillion6704]

@@Thethingswellmake well I am sure it was good, so hard to find a great olive oil nowadays (I'm Tunisian) . thank you for the video

[@donmor5397]

Sometimes in life that is all you need You were programmed to think otherwise

[@vermillion6704]

@@donmor5397 that's so true, we are so used to quick things and fast solutions.

[@robbiep6528]

It is worth it because you'll guarantee that you'll get 100% olive oil....there is a lot of fraud in the industry and the risk of unknowingly using a mix of olive oil that's been diluted with the very unhealthy cheap seed oils isn't worth it, your health is more important.

[@jannatunnahar5906]

is it seedless olives???

[@tidje2]

No, that's why you need to use a low speed and then remove the pits once you've used the food processor long enough to separate the pits from the olive meat.

[@mjahangir786]

With that much hard work I rather buy it off the market lol but good vid :(

[@Thethingswellmake]

Thank you! I don't fault you for that. I only did it because I had a lot of leftover olives that I would have otherwise thrown out. (They were the ones I didn't cure because they had defects.) I was curious to see what would happen. I normally buy my oil too. 😏

[@tannerlane9669]

That’s assuming that’s really the real thing

[@silverman3393]

It's too difficult a method

[@om4real]

I will not complain anymore when dropping $35 on a bottle… damn

[@Thethingswellmake]

Hahaha- yes- I don't recommend making all of your oil. This was done as an experiment with olives that were otherwise going to go to waste. ;)

[@lebleubayou]

If someone is doing this for health, nutrition, and savings, I think the thing that bothered me the most was what appears to be so much waste. Unnecessary waste. I was taught to scrape every last bit of something out of the bowl or container and into whatever I'm processing it into. Every last bit. Then it says discard the olive water? Why?? There's going to be a ton of nutrition in that flavorful and delicious juice. Not the least of which: anti-inflammatory properties from polyphenols, flavonoids, vitamin E and monounsaturated fat.

[@Thethingswellmake]

My reasoning for trying this out was because I was curing olives and many were going to be otherwise discarded. They either had worms or were smashed or blemished in a way that they would rot if cured. I was trying to do something that would prevent waste and this was an experiment to see how much oil could be obtained. I did try to use the water, especially in the first go, but the water was very unpalatable and I couldn't find uses for it. It is very bitter and nobody in my house wanted it. I'm actually unsure about the health properties of the water. Many plant toxins are in the bitter parts of the plants. That may or may not be the case here. In any case, I welcome anyone to try to use it. I do always try to use whatever I can, but just couldn't find a use for it because nobody liked its flavor in my house. (I generally give that sort of thing to my hens, but even they didn't want it in this case.) Unsure of it's benefits, in this case I ended up tossing most of it.

[@gaionaus]

Filtering it is wrong because it removes the oil aroma ...

[@Thethingswellmake]

I wanted to show how you can obtain a clean-looking oil even at home and wanted it to keep longer. If you don't remove any bits of olive, it can spoil faster. I did use some of it, at the time, as is. Both ways make for a delicious oil!

[@RH-cv1rg]

Nice and sanitary, using one's mouth to siphon and separate the oil. YUCK.

[@Thethingswellmake]

Well, the oil was just for me- and the tube was in the water part that was disposed of. I would have obviously been more careful if it had been for some other purpose than just an experiment to see if I could obtain oil with some olives that were otherwise going to waste. You'd probably be more upset to learn that these olives had been separated out because they were blemished and/or had worms in them. I felt bad just throwing them away, so I wanted to try this experiment with them before tossing them into the compost bin.

[@RH-cv1rg]

@@Thethingswellmake I'm sure commercially made oil has plenty of worms. I worked in a place that made apple juice. I can tell you, they didn't separate the worms or the blemishes.

[@daadyunes5878]

🙏🙏🙏❤