Apricot kernel oil is made by mechanically pressing the small, almond-shaped seeds found inside apricot pits. The process involves cracking open the hard stone of the apricot, extracting the soft kernel inside, drying it, and then pressing it under high pressure to release the oil. You can do this at home with a manual or tabletop oil press, though yields are modest and the process requires some preparation.
Preparing the Kernels
Before any pressing happens, you need to get the kernels out of the apricot stones. The stone is the hard, woody shell surrounding the seed. Crack it open with a nutcracker, vise, or hammer (a regular nutcracker works, but expect to put in some effort since the shells are tough). Inside, you’ll find a pale, almond-shaped kernel.
Once you’ve collected enough kernels, they need to be dried. Fresh kernels contain moisture that reduces oil yield and can promote spoilage. Spread them on a tray and dry them in a low oven (around 50°C/120°F) for several hours, or air-dry them in a warm, well-ventilated spot for a few days. The kernels should feel firm and snap cleanly when broken. In commercial production, kernels go through a gravity separator to remove shell fragments and debris, but at home, simply pick through them by hand.
Pressing the Oil
The two main mechanical methods for extracting apricot kernel oil are hydraulic pressing and screw pressing. Both work without solvents or added heat, which is the whole appeal of mechanical extraction: the oil retains its natural antioxidants, essential fatty acids, and vitamin E (tocopherols).
A hydraulic press squeezes kernels between plates under high static pressure. Oil extracted this way is considered true cold-pressed oil because temperatures stay low throughout the process. A screw press (also called an oil expeller) uses a rotating screw inside a barrel to continuously crush kernels and force oil out. The friction between the kernels and the metal barrel generates heat, and temperatures can climb above 40 to 50°C during screw pressing. That extra heat slightly increases the oil’s acidity and speeds oxidation compared to hydraulic pressing, though the difference is minor for home use.
For a home setup, a tabletop manual or electric oil press is the most practical option. These are essentially small screw presses designed for nuts and seeds. Feed dried kernels into the hopper, and the press separates oil from the solid meal (the leftover pressed cake). Expect to run kernels through more than once to extract as much oil as possible. Apricot kernels have a high oil content, roughly 40 to 45% by weight, so one kilogram of dried kernels can theoretically yield around 400 to 450 milliliters of oil. In practice, mechanical pressing at home recovers less than that, typically closer to 25 to 35% of the kernel weight, because small presses aren’t as efficient as industrial equipment.
Filtering and Clarifying
Freshly pressed apricot kernel oil comes out cloudy, with fine kernel particles suspended in it. Let the oil settle in a glass jar for 24 to 48 hours. The sediment will drop to the bottom, and you can carefully pour or siphon off the clear oil from the top. For a cleaner result, strain the oil through cheesecloth or a fine mesh filter.
This gives you unrefined, cold-pressed apricot kernel oil. It has a light yellow color, a mild nutty scent, and a slightly sweet flavor. Commercial refined versions go through additional steps (neutralization, bleaching, deodorizing) to extend shelf life and create a more neutral product, but these processes require industrial chemicals and equipment that aren’t practical at home.
A Note on Amygdalin Safety
Raw apricot kernels contain amygdalin, a compound that releases small amounts of hydrogen cyanide when digested. This is a concern primarily with eating whole kernels, not with the pressed oil. The oil extraction process leaves most of the amygdalin behind in the solid press cake rather than carrying it into the oil. Still, if you plan to use your oil for cooking or eating, source your kernels from a reputable supplier that sells food-grade apricot kernels (sometimes labeled as “sweet” apricot kernels, which contain far less amygdalin than bitter varieties). For cosmetic use only, this is less of a concern.
Cosmetic vs. Food-Grade Oil
The pressing process is identical whether you’re making oil for your skin or your kitchen. The difference comes down to the quality of the kernels and how carefully you handle the finished product. Food-grade oil should come from sweet apricot kernel varieties with low amygdalin content, and cleanliness throughout the process matters more. Cosmetic-grade oil is often the same cold-pressed product, just marketed for topical use. Commercially, cosmetic oils may skip the full food-safety refining steps but still go through basic filtration.
Apricot kernel oil is popular in skincare because it’s lightweight and absorbs quickly. It’s rich in oleic acid (a moisturizing fatty acid that makes up the majority of the oil) and linoleic acid, which helps support the skin’s natural barrier. These same fatty acids make it a pleasant, mild cooking oil with a high smoke point when refined.
Storing Your Oil
Unrefined, cold-pressed apricot kernel oil is more perishable than the refined versions you’d buy in a store. It typically lasts 6 months to 1 year. Refined oil treated with antioxidants can last 1 to 2 years. The enemies of shelf life are light, heat, and air.
Store your oil in a dark glass bottle (amber or cobalt blue) with a tight seal. Keep it in a cool, dark cupboard or pantry, away from the stove or any heat source. If you’ve made a larger batch than you’ll use in a few months, refrigeration extends the life further. The oil may turn slightly cloudy when cold but will clear up at room temperature. If it develops a sharp, bitter, or paint-like smell, it has gone rancid and should be discarded.