Due to its high content of omega-3 fatty acids, olive oil is very beneficial for health. Therefore, in order to preserve the healing nutritional properties of this valuable product, it is necessary to follow the rules for its storage.
Olive oil is perishable. Its maximum shelf life is no more than 2 years after the date of the spill. However, those who understand this issue do not recommend buying olive oil that was made more than 9 months ago. This is because after this time, the oil begins to lose its useful qualities, and the taste and aroma becomes less pronounced.
The most optimal place for storing oil is a dry, dark and cool place, so it will retain its qualities for a longer time. The storage temperature for this product should be no more than 20 degrees. Keeping it warm will give the oil a bitter taste. Moreover, it is not recommended to store it in the refrigerator, as a cloudy precipitate in the form of white flakes will form in it.
It is strictly forbidden to freeze this product, since after defrosting it will no longer be so useful, and it will lose the specific taste and smell that are characteristic of olive oil.
When choosing containers for storing olive oil, give preference to one that is made of dark glass or stainless steel. In addition, it should not be very large, since the air accumulated above the oil will oxidize it. The bottle should have a tight lid, as olive oil can very quickly absorb odors from other foods.
Open oil must be used within 30 days. Upon further storage, the product will lose its beneficial properties and taste characteristics.
In addition, after frying, it is strictly forbidden to reuse olive oil, because it has not only lost its valuable qualities, but also carcinogenic substances that can harm health have already formed in it.
Using the knowledge gained, you will be able to enjoy the use of this useful product.
