You can't get a more traditional and pure olive oil than making your own. Olive oil is great for almost everything, including hair, skin and food. Olive oil is also healthier to cook with and to use on the skin because it does not contain harsh chemicals and ingredients like other products.
Here is how to make olive oil:
Olives- Of course, you cannot make your own olive oil without the main ingredient; olives. Just how many olives are needed? You will need about 4-5 kilos of olives to create one liter of oil. Before starting to gather your olives, please note the difference between green and black olives. The color of the olive is what determines the olive's level of ripeness. The riper the olive is, the blacker it will turn.
You will first need to harvest your olives. The harvest usually occurs around November. If you are going to use a traditional harvesting method, you can use a stick to hit the branches of the olive tree. You will need to have nets spread at the bottom of the tree in order to catch the olives. You can also use mechanical vibrations.
Processing Olive Oil- Next, you will need to go through the processing stage of making olive oil. You can do this by taking the olives you just gathered from the tree to a processing mill. Make sure to do this as quickly as possible. It is best to do the processing within 24 hours. You will need to remove the twigs and other debris from the olives. The olives are then washed and ground into a paste. To do this, millstones can be used or you can use other machines, which may get the process done much faster.
Traditional Methods of Making Olive Oil- There are other ways to create olive oil using a more traditional method. You could spread the paste onto circular mats. These mats are then entered into a press which will push out the secretions, or juice, of the olive. This will only leave the shell or the "pomace" behind. You will now have a mixture that is made of oil and water. To make the oil and water separate, let the mixture sit for an hour. The oil will need to be siphoned off to another area (usually a vat) so that any particles can drift to the bottom. This allows the oil to be separated without having to filter the mixture.