Cut the sunflower head from the stem. Ensure it's fully mature, with the seeds starting to develop. Allow it to dry completely in a well-ventilated area, which might take a week or more.

Once the sunflower head is dry, remove the seeds (kernels) by gently plucking them. You can use your fingers or a fork to loosen them.

Place the kernels in a cloth apron and use a wooden roller or a mallet to gently crush them. This will help open them

Put the crushed kernels into a bowl of water. The seeds will separate from the kernel and settle at the bottom of the bowl. Soak them for about 30 minutes.

After soaking, scoop out the kernels from the surface of the water. Drain the separated seeds, discarding the water.

Preheat your oven to 100°C (212°F). Spread the seeds evenly on a baking tray and roast them for about 5 minutes to enhance their flavor. After 5 minutes, turn off the oven but leave the tray inside for an additional 5 minutes to save energy. This will help ensure the seeds are thoroughly roasted but won't burn.

Transfer the roasted seeds to a food processor or blender. Add a bit of olive oil, and then blend until the mixture reaches the desired consistency, resembling butter. You can add more olive oil if you prefer a thinner consistency.

If you like, you can add a pinch of salt or any other flavorings of your choice at this stage. Blend again to incorporate the flavor.

Transfer the homemade sunflower butter to a clean, airtight container. Store it in the refrigerator, and it should keep for several weeks.