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alarm 5 hours and 10 minutes



1/2 teaspoon

Egg Yolk

1 whole


1 1/2 teaspoon

Lemon Juice

1/4 cup

Fresh Olives

40 pound


Instructions Flow chart

  • 1. Wash olives with water to remove dirt, and get rid of leaves and twigs attached to the fruits.
  • 2. Obtain a paste of olives using a millstone (generally used for large-scale manufacturing) or any mechanical means of pressing. There is no need to remove the pits from the fruits before pressing.
  • 3. Now spread the paste obtained from the previous step over circular mats and subject it to pressing. At this point, juice will flow out of the paste, leaving behind what is known as 'pomace'.
  • 4. Transfer the juice to a plastic drum and let it stand undisturbed for 1-2 hours. The oil will now separate out of water due to density difference.
  • 5. Use a siphon tube to transfer oil (which forms the top layer) into another container, and leave it undisturbed so that unwanted particles can settle at the bottom.
  • 6. Place a funnel over a green bottle and slowly decant the liquid in the container to obtain 'ready-to-use' olive oil. Clean the bottle using a towel, cork it, and store in a cool and dry place.
  • 7. Combine 1 egg yolk, 1 1/2 tsp mustard, salt to taste, and juice from half a lemon into a bowl and start blending with a hand blender.
  • 8. While the blender is running, add 1 1/4 c. oil very slowly. Keep whipping until thick.