Choose ripe, fresh olives for the best flavour. Ensure they are clean and free from any damage or rot.
Thoroughly wash the olives to remove dirt and debris. Pat them dry with a clean cloth or paper towel.
Use a food processor to crush the olives into a paste. This process releases the oil from the olives.
Transfer the olive paste into a bowl and mix it thoroughly for about 30-40 minutes. This helps the oil droplets to coalesce and separate from the solids.
Place the olive paste in a clean cloth or cheesecloth and press it to extract the liquid, which contains both oil and water. You can use a manual press or your hands for this step.
Pour the extracted liquid into a container and let it sit for a few hours. The oil will naturally rise to the top, while the water and solids will settle at the bottom.
Carefully skim the oil from the top using a spoon or ladle. Be sure to avoid mixing in the water or sediment from the bottom.
Transfer the freshly extracted olive oil into a clean, airtight bottle or jar.
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