Preparation:
Roughly chop fruit, skin, seeds and all in a food processor with short pulses or use a chef's knife. Do NOT process to a puree. Transfer to bowl of an electric mixer and mix on low for 10 minutes with the paddle attachment. Let stand at room temperature for 2 hours.
Rinse 4 layers of cheesecloth in cold water and squeeze dry. Suspend a fine mesh strainer over a bowl and line with the cheesecloth. Pour in mixture and squeeze to extract the oil. The web of the cheesecloth will stretch and the strainer will catch the bits that escape.
Let stand again to allow oil and juice to separate. The clear oil will float above the mixture. Pour off oil into a sterilized jar or bottle and discard juice. Cover tightly and refrigerate.
NOTE: Peel fruit with a peeler to avoid getting any of the white pith which makes the oil bitte |
