Make your Own Oil

  You can make your own cooking oils.



  Almost all oil sources are seeds and nuts, and most seeds and nuts are fairly rich oil sources. Remember to saw the little growth germ off and scatter it so that more food can grow. Note that walnut and flax oils are drying oils, and will turn to a hardened clump when exposed to air. This is how oil paint is made, and linoleum (linolenic oleum) tiles are traditionally made by dipping squares of fabric in flax oil. It can, however, clog the heck out of a jar.

  The two major methods of oil manufacture are pressing and water extraction.

  Most pressing is warm pressing. One mashes the nuts or seeds to a nut or seed flour, cutting off and scattering the growth germ so more food can grow in the wild, heats it to a low but firm heat, and then presses the ever living heck out of it, pouring off the oil. A pair of cast-iron pans is actually very good at this, and can be drilled and a wire hinge installed.



  The other major method of oil extraction is similar, but one puts it in a cloth bag and boils it, admittedly pressing the bag. One can then skim the oil as it floats to the surface of the water.

  Once one has a selection of hazelnut, sunflower, pecan, olive, and other oils, one can if one wishes age various herbs and spices in them for flavor; a few months should soak in. One should probably keep an unflavored version of that particular oil present.

  Having a wide selection of oil profiles can enhance your culinary choices.


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