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Nowadays, for the production of sea buckthorn oil, it is most often used as an additional ingredient olive, almond or sunflower oils. The actual sea buckthorn oil in the finished product contains little, since in fact it is a tincture of vegetable oil on sea buckthorn berries. And you can make this oil yourself.
How to make sea buckthorn oil at home
Method 1 – from dried berries
First of all, the berries should be washed and then dried in an oven heated to a temperature of 80 degrees (the whole process will take 40—50 minutes). Then, using a coffee grinder, grind the dried berries to a flour state (the finer the grind, the better). On this “flour” we will insist vegetable oil.
Heat vegetable oil (olive, sunflower, etc.) to about 30 degrees. Place the ground berries in a glass or ceramic dish, pour over heated oil, stir and place in a dark place at normal room temperature for 2 days. During this time, a dense dark orange layer forms on top. — this is sea buckthorn oil.
Collect the top layer in a separate bowl, mix the remaining oil and leave again to settle. After two to three days, remove the top layer again, leave the remaining oil again for two to three days. After this period, use gauze to separate the oil from the cake. Mix the oil of the first, second and third collection and pour into a dark glass bottle (or ceramic).
SECRET: Why remove the settled oil several times, if what happened we still mix together? A dense bright orange layer that collects on the surface slows down the settling process, and in this case the sea buckthorn gives up its oil reserves more slowly.
Method 2 – from cake
Squeeze the juice from the sea buckthorn, dry the remaining cake and seeds in the oven (as described above), then grind in a coffee grinder.
Divide the ground cake into three glasses. Fry one of them in a pan for 2-3 minutes. Then pour 0,5 liters of oil into an enamel bowl and heat without boiling. Prepare a dry, clean 10 liter bottle. Pour hot oil into it and pour in the fried cake. Shake and leave for XNUMX days.
On the 11th day, take out a bottle of oil and strain it, discard the cake. Perform the same operation using the same oil and a second glass of oilcake (another 10 days), then a third (another 10 days). After 30 days strain the oil. See the recipe and step-by-step master class here.
Method 3 – from juice
Squeeze the juice from the sea buckthorn and put it in a cool place for a while. The orange-red oil will float to the surface, after which it must be removed with a spoon.
SECRET: The best thing — combine the last two methods: first squeeze the juice from the berries and remove the oil from it, and then dry the cake and insist it in vegetable oil. The oil obtained by both methods can be mixed.
Store the sea buckthorn oil in the refrigerator in a tightly sealed dark glass bottle (or in a ceramic container).
Sea buckthorn oil is suitable for dressing salads with fresh vegetables and herbs. Sea buckthorn oil has a pleasant sour taste, so you no longer need to use vinegar and lemon juice for dressing. Try to cook Salmon vegetable salad, replacing lemon juice with sea buckthorn oil in the dressing. Everyone will appreciate your courage and originality!