Heat enough olive oil to cover the bottom of a stockpot. Add bones, onions, carrots and celery, with a pinch of salt. Cook until everything begins to sweat. This begins the process of drawing the nutrients from the bones and vegetables.
Add 1 quart of water and another pinch of salt. Boil for 15 minutes or until water reduces slightly (you can tell by the ring that forms around the sides of the pot).
Repeat Step 2, twice.
Add one more quart of water and gelatin. Stir thoroughly to dissolve gelatin. Simmer 4 to 24 hours. The longer it simmers, the more nutrients you will get from the bones and vegetables.
Strain through strainer and funnel into quart jars and, if desired, ice cube tray. You can use it immediately, or refrigerate and/or freeze.