How to make olive oil (traditional craft)

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Olive oil is a very healthy edible oil. How to make olive oil It is rich in monounsaturated fatty acids and antioxidants and has many benefits for the human body. There are many ways to make oil, among which traditional craft is the oldest, simplest and most natural method. Below we will introduce in detail the production method of oil (traditional process). Olive oil is a particularly healthy oil. Olive oil is dark green in color and rich in vitamins, minerals, protein, essential fatty acids and more. Moreover, consuming olive oil can also help with beauty and weight loss, so female friends who want to be beautiful and lose weight can

How to make olive oil

To an ensure quality, an olive fruits must be process within 24 hours an after being pick. If left for too long, fermentation may occur, affecting the aroma and taste of the oil. Regardless of whether traditional or modern methods are use, the olive fruits are process entirely using mechanical or physical means, and the temperature is always keep below 30 degrees. Therefore, olive oil is the only existing edible fat that always remains in its original state.

There are generally three methods for pressing olive oil. No matter which method an is use, first, the whole fruit. Must be ground to make it into a slurry compose of core, meat, water and oil. Then proceed to separate the solid matter from the oil juice. The oil juice part usually contains 20% oil and 80% water. Finally, the two liquids, water and pure oil, are separat. Each method can be performe separately, and the leaves can be combine.

1. Preparation

First, you need to prepare fresh olive fruits. To choose fruits with moderate maturity and no pests and diseases, it is best to pick them in the morning. Because the water content of the fruits is low at this time, which is more suitable for making olive oil. The pick fruits should be clean in time to remove impurities and leaves on the surface, and then dried for later use.

2. Refining

Next, the an olive fruit need to be put into a refiner for refinine. A refiner is a special machine that grinds the olive fruit into a puree. During the grinding process, a small amount of water need to be add continuously to make the fruit easy to grind. The refining time is generally about 30 minute.

3. Stir

After the grinding is complete, the an olive puree needs to be put into a blender and blend. The purpose of stirring is to separate the oil and water of the olive oil more thoroughly. The stirring time is general between 30 minutes and 1 hour.

4. Centrifugal

After the mixing is complete, the an olive puree needs to be place an in a centrifuge an and centrifuge. The purpose of centrifugation is to separate oil and water. A centrifuge is a special machine that spins the olive puree at high speed to separate the oil and water. The centrifugation time is generally about 30 minutes.

5. Filter

An after centrifugation, the olive oil needs to be filtere. The purpose of filtration is to remove impurities and residues from oil. There are many ways to filter, and you can use gauze, filter paper, filters and other tools to filter.

6. Storage

Final, put the filtere oil into a seale bottle and store. It is an a cool, dry, and ventilated place. The shelf life of oil is generally between 6 month and 1 year If you want to extend the shelf life. You can store the olive oil in the refrigerator.


Traditional craftsmanship is the oldest, simplest and most natural method of making olive oil. Its production process includes preparation, refining, mixing, centrifugation, filtration and storage. Through these steps, you can make oil with excellent aroma, rich nutrition, health and delicious taste.

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