Instructions:

1. Harvesting: Select ripe olives from the tree. Avoid using olives that are overripe or damaged.

2. Cleaning: Wash the olives thoroughly to remove any dirt or debris.

3. Crushing: Use an olive crusher or grinder to crush the olives into a paste. This step helps release the oil from the olive cells.

4. Pressing: Transfer the olive paste to a press. Apply pressure to extract the oil from the paste. The oil will separate from the solid components (pulp, skin, and pits) during this process.

5. Collecting: Collect the freshly pressed oil in containers. Allow any sediment to settle at the bottom.

6. Filtering (optional): If desired, you can filter the oil through a strainer or cheesecloth to remove any remaining particles or sediment.

7. Storing: Store the olive oil in a cool, dark place away from direct sunlight. Properly stored olive oil can last for several months to a year, depending on the quality and freshness.

8. Enjoy: Use your homemade olive oil for cooking, salad dressings, or dipping bread.

It’s important to note that making olive oil at home can be labor-intensive and may not yield large quantities of oil compared to commercial production methods. Additionally, the quality of the oil may vary depending on factors such as olive variety, ripeness, and processing techniques. If you’re interested in making olive oil on a larger scale, you may want to consider investing in specialized equipment and consulting with experts in olive oil production.