Olio&Olive, Extra Virgin Olive Oil As You Never Tasted Before!

Using and Storing Olive Oil

Like all fats, olive oil is a delicate product. It becomes rancid very easily and
needs to be stored carefully to preserve its flavor and health-giving properties.
It should be stored in a clean, dry place at temperatures between 15-20˚C.

There are two main problems to bear in mind when storing olive oil: it is easily
“polluted” by other odors and goes off relatively quickly. It absorbs other
aromas and odors and this makes it an excellent base for essences and
perfumes. However, in the same way that is absorbs perfumes it will also take
on any bad smell to which it is exposed. For this reason oil should always kept
in clean, odorless containers and stored in cupboards or rooms where it is not
exposed to strong smells, such as smoke, paint, mold or fuels.

Like many natural products, olive oil passes through a series of life stages.
Newly pressed extra virgin olive oil is often not well balanced and can be
aggressive and disorganized in aroma and flavor. It stabilizes about a month
after production, acquiring harmony and its own special character. Month-old oil
is at its peak, from then on it gradually loses aroma and intensity. After two
years it is flat and tired and should be thrown away.

Before you bring olive oil home, pay attention to where it has been shelved
in the store. Make sure it is stored in cans or tinted glass bottles and pass on
those stored under bright lights or close to window. Look for the harvest and
expiration date.

Bottles of olive oil should not be refrigerated. Condensation can occur on the
lid and drip water back into the oil, which could spoil the oil’s flavor and cause
rancidity

For more information see also Choosing the R ight P roduct