How to make olive oil?

Collect ripened olives first. The olive fruit has to be fresh, not cured or prepackaged ones. Clean the olives well, scrape all dirt and stem and leaf debris of them, dirt left on olives will contaminate the oil. Either with a mill stone or mechanically grind the olives into paste. It will take around 30-40 minutes if done with the mill stone otherwise it should take 20 minutes if done mechanically. The duration of mixing, known as malaxation is important to bring the microscopic oil molecules together into bigger sized droplets.

Press the coarse olive paste to separate the oil and water from the pomace (fruit), and pressed once more using the process of centrifugation.This process involves the use of an apparatus that uses centrifugal force to separate the liquids from the solids by rotating at a very high speed, and has two exit points; one for oil and one for water. Traditional methods stand the water and oil for some hours, which allows the oil and water to separate naturally. Pass the collected oil to remove all impurities. One can use more techniques and equipment to further refine, bleach and flavor oil. Bottle oil and store in a dry place.