- 1). Obtain a measure of well-dried tung seeds. Remove any foreign material, such as pebbles, leaves or sticks from the seeds.
- 2). Position the small container under the press at the opening where the oil is expelled. Place the large container at the end of the press to catch the crushed and expelled cake.
- 3). Place enough tung seeds in the seed hopper to fill it to about the 2/3 mark. Rotate the oil press handle or turn on the motor that runs the press.
- 4). Press down on the tung seeds now and then to keep them entering the press. Examine the oil container and empty it into the glass jar as it fills up. Continue filling the seed hopper until all the seeds have been pressed. Empty any remaining oil from the small container into the glass jar.
- 5). Close the jar and put it in a warm, dark place to let the oil to separate from any other extracted matter. Pour off the separated oil the following day.
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