Homemade Sea Buckthorn Oil

Cooking method

1. Step 1:

   

   Gather the ingredients for the sea buckthorn oil. The most important thing is to find good raw material — sea buckthorn grown in a clean, unpolluted area. Sort through the berries, removing any spoiled or rotten ones, and rinse them thoroughly under running water. Spread them on a paper towel and let them dry. For the oil base, it's best to use natural olive oil. There are several ways to make sea buckthorn oil at home.

2. Step 2:

   

   It can be made from the seeds, from the pulp, from fresh berries, from the juice, or by the hot method using heat. One of the simplest ways is to make oil from sea buckthorn pulp. Using a juicer or a manual masher, press the juice out of the berries. You don't need the juice for the oil — you can use it in other dishes, fruit drinks, desserts, or sauces.

3. Step 3:

   

   Put the pulp in a deep dish — never use metal; glass is best. Pour the base oil, such as olive oil, over the pulp. Use two parts oil to three parts pulp. Cover the container, leaving a small gap, and set it in a dark spot at room temperature for one week.

4. Step 4:

   

   Then take out the container and strain the oil through a fine sieve. Prepare a new batch of pulp from fresh berries, and pour the oil that has already infused on the first batch over it. Again, let it sit for a week in a dark, warm place. Drain the oil once more and carefully squeeze the remaining oil out of the pulp, then strain it through cheesecloth. Your concentrated sea buckthorn oil is ready.

5. Step 5:

   

   It's best to store homemade sea buckthorn oil in the refrigerator, always in a dark glass container. It's not advisable to use the oil if it has been stored for more than a year. This high-quality natural product is ready to use — though, of course, with remedies like this, you should consult a specialist first.