I like peanut butter with a dry texture so I get the natural kind with the oil floating on top, and dump the oil out. Tastes better and less fat. Is there a kitchen technique I can use to extract more of the oil?
Do you happen to have a centrifuge?
The only thing I can think of is it that heating it up slightly might help a little.
I gave it to the Goodwill. Damn, I should have known I would have needed that thing.
How about this? Scrape the peanut butter out onto a couple of layers of paper towels , spreading it out to get as much as possuble in contact with the paper and it will draw out some of the oil. When the peanut butter is drier and more mealy, and the paper is oily, the PB might loosen from the paper fairly easily. Maybe try it out with a small bit first to see if it works?
Have you tried opening the jar, pouring off all the oil you can, then reclosing the jar & waiting 2 weeks to see how much more rises to the top?
I dump off about 1/2 the oil & then aggressively blend the rest back in. Even so, I find the PB at the end of the jar much thicker than the PB at the start. I can only conclude that it was separating, at least a little, the whole time I was eating my way down through the PB.
Or maybe the opposite could be a way to go, how about pouring off the oil that easily collects then adding in a handful or two of finely crushed dry roasted peanuts.
Or are you one to those freaks that likes creamy peanut butter.
Just buy a bottle of peanut oil, then dump it out when you get home.
No, wait. I don’t think that will help you.
Never mind. 
Cheese cloth should work. It looks kinda like gauze. Wrap the PB in the cloth and suspend it over a bowl to collect the oil. You can try to squeeze it a bit and see if the PB can withstand pressure…depends on the weave of the cloth.
I use cheese cloth to strain yogurt so it should work for you.
PS: I’m a Jif fan so I think what you are doing is dead wrong.