Where to store olive oil

High-quality olive oil can completely replace the classic sunflower oil - it has less cholesterol, a minimum calorie content, a high content of vitamins A and E. In order to admire this pristine taste as long as possible, the product must be provided with decent storage conditions, starting from the temperature in the room and ending with the selected container ...

Why does olive oil go bad?

An indicator of spoilage is the rancidity of the oil - it appears if the product is exposed to direct sunlight for a long time. When tested in cold, white flakes form at the bottom of the container, which many mistake for an indicator of spoilage.

In fact, this phenomenon testifies to the naturalness of this plant product, which simply crystallizes. Upon reaching room temperature, the precipitate disappears.

How to choose the right olive oil

Various manufacturers, brands and quality indicators are dazzling on store shelves today. Tastes may vary slightly, but the buyer's task is to choose a good product for themselves.

You need to act according to the following algorithm:

• Read the inscription on the label. Products marked extra virgin are considered the most useful, because they do not contain additives and preservatives. The product is made from olives by mechanical pressing, without any chemical additives.
• Decide what the product is being purchased for. Natural extra virgin product is suitable for salad dressing, but not suitable for heat treatment. Under the influence of high temperatures, useful substances become toxic. For frying, it is better to opt for a refined product with a pure mark.
• Choose the "right" packaging. Quality olive pomace is usually supplied in a tinted glass bottle to protect the product from the harmful effects of sunlight. Plastic containers usually contain not the best option for oil.
• Look at the color of the oil. A quality product has a pleasant golden hue. If the liquid is greenish or grayish in color, then it is squeezed out of overripe or slightly spoiled olives.
• Pay attention to the date of manufacture. From the moment of production to the final date of sale, no more than 2 years should pass. Further, the substance begins to taste bitter and loses its beneficial properties. This happens even if the integrity of the packaging is not broken.
• Calculate the expense. A large and open bottle of oil is more difficult to keep fresh, so you need to calculate how much of this product is consumed per month and focus on this figure when buying.
• Estimate the cost. A quality product, by definition, cannot be cheap.If the price for this product is lower than the market average, it means that it contains synthetic, not natural components. It is better to choose a product from the country where olives grow - this way the likelihood that the composition is organic increases.

Important! Products from different countries have different tastes. To choose your own, you will have to try several - preferably from different manufacturers.

How to store olive oil properly

If stored improperly, even the highest quality product can become unusable within a week. Products in their original packaging are less sensitive to ambient temperatures. It is very important for open oil to provide suitable storage conditions.

Closed

It is considered optimal to store the packaged product at temperatures from +12 to +16 degrees in a semi-dark place without direct sunlight. A cool basement or pantry is ideal for these purposes. The substance can be kept at a temperature of +25 degrees for a short time. With a sharp drop in temperature, a precipitate forms inside the bottle, which does not in any way affect the taste and shelf life of the product.

Open

An already unpacked product does not like light, increased moisture and excess heat. The best storage space is a closed kitchen cabinet. If the product was purchased in a plastic container, it must be poured into a glass container. A container with a dispenser is considered ideal - this way the contact of oil with air is significantly reduced. You should also avoid proximity to heaters and hobs.

How does the container affect the oil

Oxidation reactions negatively affect the quality of the oil, therefore, it must be stored in a certain container:

• The product is best preserved in glass or tin containers with sealed lids. An unwanted chemical reaction begins in a plastic or iron container. Tinned olive oil is often sold by manufacturers and can be successfully transported for many hours.
• To further protect this herbal product from exposure to light, it is best to select bottles with dark glass - brown or green. The thicker the glass, the more comfortable the oily elixir will feel inside.
• If you run out of oil, pour it into a smaller bottle. So it will be possible to exclude the filling of excess space with air. If something else was stored in the bottle before, it must be thoroughly washed.

Oils quickly absorb foreign aromas, so the container for it must be perfectly clean or even new. The product is categorically not recommended to freeze, because after that it will definitely lose all useful properties.

Can I keep the oil in the refrigerator?

In especially hot weather, in the absence of a cool pantry or basement, you can put oil in the refrigerator. In this case, the hostess must be prepared for the fact that a sediment will appear at the bottom, and the taste at room temperature will no longer acquire its former brightness. With regular use, it is better to pour some of the oil into a small container and store it at room temperature, gradually adding the product from the refrigerator.

Shelf life of olive oil

Extra virgin pomace can be stored for 1 year. All other products must be used within six months. It must be taken into account at what temperature it is decided to store olive oil. If its mark exceeds 25 degrees, the shelf life is automatically halved.

Oil consumption time

The shelf life of olive oil after opening the jar is significantly reduced - it needs to be eaten within 30 days. After this period, the composition loses its useful properties. Its taste may not change at all. Sometimes the overdue composition of the hostess begins to be used for frying. It is categorically impossible to do this - under the influence of high temperatures, toxic substances begin to be released, falling into the finished product.

How to tell if the oil has gone bad

Olive fruits have a pleasant taste with a barely noticeable bitterness, which is transferred to the oil. A missing product can be distinguished by several eloquent signs:

• a bitter taste appears;
• the color becomes unclear;
• a precipitate appears.

Olive oil is considered one of the healthiest foods around. In storage, it is short-lived and after a month it loses its useful properties. How much olive oil is stored directly depends on the air temperature in the room and the type of container chosen.

Video: how to properly store olive oil