Aromatic and healthy olive oil can turn rancid, smelly, and useless if not properly stored. Exposure to heat, air and light are three factors that directly affect the shelf life of olive oil.
It is necessary
- - a container made of dark glass, porcelain, stainless steel with a ground stopper;
- - wine cellar / cooler / cool dark place;
- - aromatic herbs, spices.
Instructions
Step 1
Temperature Nothing will harm your oil more than the wrong storage temperature. The ideal temperature for this healthy delicacy is from + 12 to + 16 ° C. If you have a cooler or wine cellar, olive oil will feel great in there. If not, then at least do not store oil near the stove or oven, do not put it in the refrigerator. Even on the refrigerator door, the temperature is much lower than + 12 ° C, which means that some of the natural waxes in the oil will settle to the bottom of the bottle. Oil can withstand temperatures up to + 25 ° C without any particular negative consequences.
Step 2
Light Olive oil contains phenolic compounds that have antioxidant properties. Light destroys these phenols. It also destroys some vitamins, especially vitamin E. Even artificial light causes this vitamin to be reduced by 30% in one year (New Scientist, August 2004).
Step 3
Oxygen When exposed to air, the oil is oxidized and the essential oils, to which we owe the delicate aroma and taste of olive oil, evaporate. Commercial companies pump gaseous nitrogen gas into industrial containers of olive oil, which displaces the oxygen.
Step 4
Storage Keep olive oil in dark glass or porcelain bottles with a high and narrow neck and a ground-in cork, place them in a wine cellar or cooler - these are ideal conditions for storing a fragrant and healthy product. If you cannot meet these conditions, then choose simple, opaque containers with a sealed lid and store the oil away from sources of heat, cold and light.
Step 5
Shelf Life Under ideal conditions, some oils can be stored for up to three years without compromising taste or aroma. However, this is rare. The typical shelf life for olive oil is, rather, a few months to a year. At the same time, by the end of the shelf life, the oil usually begins to lose its flavor. If this happens, try flavoring it. Flavored oils do not last for a long time, so there is no point in making them from the freshest product. But the still useful oil that has lost its subtle pleasant smell is ideal.
