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I have recently made some home pressed olive oil but it is quite cloudy and I wanted to filter it so it will keep longer and be a bit more pleasing to the palate and the eye. I initially used a muslin (ham) bag in a steel colander over another steel bowl and weighted down with 70kg of gym weights to press. I was wondering if it is effective to try running it through paper coffee filters to get rid of the fine particles?

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I have picked and processed hundreds of kilos of olives for oil. I store the cloudy oil in plastic water bottles in a dark cupboard and wait. The sediment will fall and then you just drain off the clear oil. The remaining oil with the sediment in it I use for tools, hinges etc and other DIY uses.

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This site http://www.ehow.com/how_6673045_build-olive-oil-press.html offers help.

The raw oil can be filtered by through a coffee filter or fine mesh strainer to remove particulate matter. Filtered oil is less likely to burn during cooking.

Also check out this from http://www.ehow.com/how_7767059_make-oil-processing-equipment-home.html

The oil is not ready to use after pressing. It needs to be cleaned and filtered. This requires only buckets, water, a funnel and coffee filters.

You may also want to read this before you decide if you really want to filter your oil.

http://www.livestrong.com/article/523058-what-is-the-difference-between-filtered-unfiltered-olive-oil/

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    Have you done any of this? Sometimes the stuff on ehow can be a bit dodgy. – Cascabel Apr 8 '13 at 13:53
  • no .. i havent.. we dont home press olive oil.. But many sites suggest using cofee filter.. – Shaima Apr 9 '13 at 8:10
  • Coffee filters work great for filtering oil. Restaurants routinely use giant ones to filter deep fryer oil at the end of service. You'll lose a little to absorption, but the results will be very clear. – Michael Natkin May 26 '13 at 16:20
  • The livestrong link seems to be talking about heat-treating, not filtering through a coffee filter – Yamikuronue Sep 6 '13 at 17:44
  • Paper coffee filters? Cold oil will not go through that very fast... Still-warm deep fryer oil is another matter.... – rackandboneman May 2 '18 at 20:55
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Your other choice is to let gravity do its work. Let the oil rest until its particles sink to the bottom (probably a long time), after that extraction is simpler.

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    I don't think that is practical in realistic kitchens, and it would not help with particles small enough to remain suspended. – SAJ14SAJ Jul 8 '13 at 18:14

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