that is interesting.
given how dark coffee is, and how light olive oil is... and how that
pretty much looks like olive oil w/o the coffee darkness it makes me
wonder... how much did they roast the beans and how much coffee is in
the coffee part of the oil mixture.
perhaps I missed something but mechanically (assuming a press) is
probably the only way to extract the oil efficiently and cheap w/o using
a bunch of chemicals or blasting them with steam and skimming.. and from
my limited experience, coffee gets oily generally after you really
roasted it VERY dark..
raises a few questions and how or more like why would you want to drink
olive oil unless you are plugged up and need a bit of help?