Step-by-Step: How to Make Pure Sesame Oil

• Soak the Seeds Overnight. Place your sesame seeds in a bowl and cover with water. Let them soak overnight (8–12 hours). This softens the seeds and helps with both toasting and oil release.
  2 Cups Raw Sesame Seeds, 2 Cups Water
• Drain the seeds well using a fine mesh strainer. Add them to a dry skillet over medium heat, stirring frequently. Toast the seeds until golden brown and fragrant. This enhances the flavor of the oil. Be careful not to burn them.
• Grind the Seeds. Once cooled slightly, transfer the toasted seeds to a food processor (or use a mortar and pestle for a more rustic approach). Grind into a coarse, crumbly paste. You’re not looking for sesame butter. Just break up the seeds well enough to release the oils.
• Cook with Water to Release the Oil. Transfer the paste to a nonstick skillet or saucepan. Then, add water in a 1:0.85 ratio. For example:
  1 ¾ Cups Water
• If you used 1 cup of sesame seed paste, add 0.85 cups (just under 7 oz) of water.
• This ratio allows just enough water to help the oil rise to the surface without oversaturating the mixture. Stir constantly over medium heat. As the water begins to simmer and the mixture heats through, you’ll notice the oil separating and floating to the top.
• Gently skim off the surface oil with a ladle. You can even do some oil sweeping to get a bit more oil from the seeds by pressing gently on the seeds with the back of a ladle or spoon. It helps more oil rise to the surface.
• Once you’ve collected the surface oil, pour it through a cheesecloth or nut milk bag into a clean glass jar. This filters out any lingering solids and gives you clear, aromatic oil.
• Store in an airtight container at room temperature or in the refrigerator.
• Properly strained sesame oil can last 2–3 months (or longer if kept cold and away from light).