Apricot oil is pressed from the kernels (seeds) inside apricot pits, and making it requires cracking those pits open, drying the kernels, and then crushing them under pressure to release the oil. One kilogram of dried kernels yields roughly 350 to 370 grams of oil using traditional methods, so expect a modest return for a fair amount of effort. The process is straightforward but does involve an important safety consideration: some apricot kernels contain a compound that can release cyanide when eaten.
Sweet Kernels vs. Bitter Kernels
Before you start, you need to know which type of apricot kernel you’re working with. Sweet kernels taste mild and nutty, similar to almonds. Bitter kernels have a sharp, distinctly bitter flavor. The difference matters because bitter kernels contain much higher levels of amygdalin, a compound that breaks down into cyanide in the body. The FDA has issued warnings about cyanide toxicity from consuming products made with bitter apricot kernels, noting that even moderate exposure can cause breathing difficulty, weakness, and lightheadedness, while severe cases can lead to seizures and cardiovascular collapse.
If you plan to use apricot oil for cooking or any other edible purpose, use only sweet kernels. Oil made from bitter kernels is suitable for external, cosmetic use only: skin care, massage, and hair treatments. Bitter kernel oil actually has stronger therapeutic properties for topical applications, but it should never be ingested.
Step 1: Crack the Pits and Collect Kernels
Start by saving the pits (stones) from ripe apricots. You’ll need a lot of them. Each pit contains a single almond-shaped kernel, and you need many kernels to produce a useful quantity of oil. Crack each pit open using a nutcracker, a vise, or the traditional method of striking it with a heavy stone. Work carefully to avoid crushing the kernel inside. Once all the kernels are freed, discard the hard shell fragments and any kernel pieces that look moldy or discolored.
Step 2: Dry the Kernels
Drying is a critical step. Kernels need a moisture content below 10% before pressing, and ideally closer to 3 to 6%. Excess moisture encourages mold growth and enzymatic reactions that degrade the oil’s quality during storage.
The simplest approach is sun drying. Spread the kernels in a single layer on a clean tray or cloth in direct sunlight for one to two days, turning them occasionally. If weather doesn’t cooperate, you can oven-dry them at a low temperature. Research on apricot kernel drying shows that oven drying at 65°C (about 150°F) brings moisture content down to around 3.2%, while higher temperatures of 100°C yield roughly 4.8% moisture. Lower, slower drying preserves more of the kernel’s beneficial compounds, so keep the temperature as low as practical. The kernels should feel completely dry and snap cleanly when broken.
Step 3: Press the Oil
This is where the method you choose determines both the quality and quantity of oil you get.
Manual or Traditional Pressing
In villages across the Himalayas, people still make apricot oil by grinding dried kernels into a thick paste using a heavy stone mortar. A small amount of water is sprinkled onto the dough, and gentle heat is applied from below (traditionally by warming the stone over a fire). The oil slowly separates from the paste and collects in a depression carved into the stone. This method produces oil with a distinctive, rich aroma that mechanically pressed oils lack. The yield is about 35 to 37% of the kernel weight.
At home, you can approximate this by grinding kernels in a heavy-duty food processor or grain mill until they form an oily paste, then pressing that paste through cheesecloth or a nut milk bag. You won’t extract every drop, but you’ll get usable oil.
Cold Pressing With a Manual Oil Press
A small hydraulic or hand-crank oil press is the most practical option for home producers who want a cleaner, more efficient extraction. Hydraulic presses produce what’s properly called “cold-pressed” oil because they generate minimal friction heat. Screw-type presses are more efficient at squeezing out oil but can push temperatures to 40 to 50°C from the friction between the kernels and the metal barrel. That extra heat slightly increases the oil’s acidity and reduces its shelf stability.
The advantage of any mechanical press over the traditional method is consistency. No solvents or added chemicals are needed, and the oil retains its natural antioxidants, essential fatty acids, and vitamin E. Feed dried kernels into the press slowly, collect the oil that drips from the outlet, and set aside the leftover pressed cake (which still has nutritional value and can be used in baking or animal feed).
Infusion Method (Cosmetic Use)
If you don’t have a press and want apricot oil primarily for skin or hair care, you can make an infused oil instead. Coarsely grind dried sweet apricot kernels and place them in a clean glass jar. Cover them completely with a neutral carrier oil like olive or sunflower oil. Seal the jar and let it sit in a warm, dark place for two to four weeks, shaking it every few days. Strain through cheesecloth. This won’t give you pure apricot kernel oil, but it extracts many of the kernel’s fat-soluble compounds into a usable cosmetic oil.
What You’ll Get
Pure cold-pressed apricot kernel oil is pale golden, with a light, slightly nutty scent. It’s rich in oleic acid (the same heart-healthy fat found in olive oil) and linoleic acid, plus natural vitamin E in the form of tocopherols. These compounds are what make it popular both as a cooking oil and a skin moisturizer. The mechanical pressing method, because it avoids heat and solvents, preserves the highest concentrations of these beneficial components along with natural plant antioxidants like phenolics and flavonoids.
Storing Your Oil
Apricot kernel oil is relatively stable compared to many nut oils, but it will go rancid if stored carelessly. Pour the finished oil into a dark glass bottle, filling it as close to the top as possible to minimize the air space. Store it in a cool, dark place, or in the refrigerator for longer shelf life. Heat, light, and oxygen are the three enemies. Oil extracted with a screw press tends to oxidize slightly faster than hydraulic-pressed oil because the friction during extraction gives it a small head start on degradation. If the oil develops a sharp, paint-like smell, it has turned and should be discarded.
For the best quality, use homemade apricot oil within a few months. Commercial cold-pressed versions typically last six months to a year because of more controlled processing conditions, but home-pressed oil lacks that precision, so fresher is always better.