Preheat oven to 350°F. Evenly spread the sesame seeds on a baking sheet.
Toast the seeds in the oven for about 10 minutes, stirring a couple times to ensure the edges do not get too brown. Let cool for at least 20 minutes.
Once cooled pour sesame seeds into a food processor, turn on the processor and drizzle the olive oil into the seeds. This will take about 1-2 minutes, until creamy. You can store the tahini in the refrigerator for about a week.
Makes about 2 cups.
