You can make small batches of olive oil with some standard kitchen tools. However, the process is labour-intensive, but the result should be crisp, clean, and of high quality. Visit our website for the recipe.

Ingredients

• 5 kg olives
• 1 cup hot distilled/filtered water

Makes approximately 500mls of olive oil.

Tools 

• Bowls
• Handheld/immersion blender
• Meat tenderiser
• Cheesecloth
• Strainer
• Syringe
• Storage jar
• Funnel

Method

1. You can use unripe green or ripe black olives, but either way, it's important the olives are freshly harvested within the last three days. The riper the olives, the more health benefits and the more of a gold-tinted oil.
2. Rinse and clean your olives, and pick out any leaves and stems. Dry with paper towels and place into 3–4 bowls, as working in smaller batches is easier to process.
3. Using the flat side of a clean meat tenderiser, repeatedly crush the olives, mashing them into a thick, chunky paste.
4. Remove the pits while you work. Since the pits are fragile, you can leave stray bits in the mix that won't negatively impact your oil.
5. When done, the olives should be thoroughly crushed and have a slightly shiny coating over their surface.
6. Transfer one cup of mash to a tall drinking glass or similar dish, add 45 mls of hot (not boiling) water and stir. The following steps are messy, and the high sides help to reduce some of the splatters from the handheld blender.
7. Using an immersion blender, grind the paste down until beads of oil rise to the surface, then continue to blend for another five minutes. Repeat steps 6 & 7 for the rest of the mixture and tip into a bowl.
8. With the combined mash, using a spoon, stir the mashed olives for a few minutes so the small beads of oil turn into larger beads and start to separate.
9. Loosely cover the dish with a paper towel or lid. Allow to rest for 5–10 minutes with no disturbance.
10. Drape a cheesecloth over a large strainer and rest it over a clean bowl. The cheesecloth should come up on the sides of the strainer.
11. Spoon the olive paste, including all visible liquids, onto the cheesecloth. Wrap the sides of the cheesecloth over the paste to create a secure bundle. If your cheesecloth isn't large enough to make a bundle, you will need to do it in batches.
12. Place a weight over the bundle. The weight should be enough to press down on it.
13. Let the liquid drain for at least 30 minutes. Every 5–10 minutes, firmly press down on the bundle to help the extraction process. When ready, the bowl should have a decent puddle of liquid, and the cheesecloth paste should be relatively dry.
14. Siphon the oil by placing a syringe just beneath the surface of the collected liquid, leaving the lower layers behind. Transfer the syringed liquid to a separate glass. The oil should naturally separate into its own distinct layer, and that layer should rise to the surface. It can take a bit of practice to only syringe up oil rather than the water or juice, so inspect the liquid in the syringe and if there are separate layers inside, expel the water and leave the top layer of oil.
15. To store your oil, funnel it into your chosen vessel. Seal the vessel and store it in a cool, dark place until you are ready to use it.

The source of this recipe is https://www.wikihow.com/Make-Olive-Oil