Crafting Black Olive Oil: The Ultimate Guide to a Culinary Dark Elixir! 🌿🖤  

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What an improvement in production quality! This channel is a gem

i am learning a lot from you i want to say that you are my culinary teacher Thank you🌹🌹

I followed your instructions and made my black olive oil. I used Black Olives that I ordered from Amazon. I washed them, pitted them, and chop, chop, choped them up. I dehydrated them in the oven, but it took 2 days. I put the dehydrated olives into my Nutrabulet, added my 100% Olive Oil, and put it on Extract. I am excited to use my Homemade Black Olive Oil.

I would use a spice grinder instead of a blender to make the black olive powder. It would most likely make a much finer powder then any blender can do and then just blend it a bit in a normal blender to mix it or use a immersion blender. Other then that this is very intriguing and I will keep it in my chefy pocket for future use.

Thank you for your series. I appreciate the hard work you put into every video. 👍

To pit olives I use this technic, just press the olive like you do with ecrase garlic and the pit will come out easily. Great video and a curious technic

Excellent 👌🏻 Greetings from Scotland ♥️ Have a lovely day everyone 🌻

The best chef born to teach congratulations for your videos are amazing and funny..

Increíble aceite👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇🥇🥇🥇. Como dices, me imagino " infinitamente delicioso ". Gracias por esta receta. Hoy encontré tu canal y me gustó mucho. Seguiré aprendiendo mucho contigo.

Prob someone already said, but I press the olives the back of a table spoon, which makes the pits come out easy. I just press the whole bunch as flat as possible, then pick out the pits. They usually come out with little flesh adhering.

Always fan of you teachings

Thank you so much for the secret chef 😉💕😘

Good

Thank you 😊 💓

1:15 havent tried it yet but what i would try to pit them: put several olives between 2 cutting boards and...uhm...sit on the board! and move around so that the top cutting board moves and the olives get mushed up between the boards

They are delicious

THEY ARE DELICIOUS

Now I want to test infusing and thickening a white balsamic so it looks like regular olive oil.

hi chef i have a little question regarding controlling the change in pH for a drink ive been working on ill explain in more detail once you reply thanks in advance

Hi natalia i just watched alot of videos of you I want to talk about modified starch and carboxymethyl cellulose cmc please talk About it I watched the carrageenan and i want to know more about thous kind of products

my next one will be Kalamata olive oil

I wonder, how and if you will get the cheesecloth clean. In Europe we have some bags for vegetalbes in the supermarktes, they are very cheap. I often use them instead of my fine cheescloth. :)

Can I use a paper coffee filter ?

Hey Chef, can you pls. tell us the amount of olives and oil?

better way to pit olives is to roll them between two cutting boards. Now share what the curing process needs to be for the black olives.

elinize sağlık...

I love you chuvak.

Is it pickled black olives?

Use a metal straw

Hellooo

There is a contraption that pits cherries, you can probably use it on olives especially if the integrity of the olive shape doesn't matter