Name: Kor Making Olive Oil
Ingredients: fresh olives; heavy grain sacks; cotton batting; cheesecloth; crimped filter paper; clean bottles; corks

Kor Making Olive Oil

Ingredients

Directions

Clean the fresh olives to remove leaves and stems.
Crush the olives finely using a crushing machine.
Layer the olive pulp in a press with washed grain sacks, not more than three inches thick.
Press the oil and water out, then store in clean barrels or tanks.
Let the juice sit for 30 to 35 days until the oil rises to the top.
Set up four perforated six-quart pans in a frame, with cotton batting and cheesecloth in each pan.
Pour the oil into the top pan and let it filter through to the vessel below.
Use crimped filter paper in six one-gallon tin funnels to filter the oil again.
Transfer the filtered oil into clean, sterilized bottles and seal with corks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.