For some time now, olive oil has become a must-have product. But despite the habit of seeing it in the closet, some do not even realize that they make mistakes when buying, using and storing oil.
It would be a mistake to buy olive oil in clear bottles.
Light is the main enemy of olive oil. In the light, the oil oxidizes, its smell and taste become unpleasant. Olive oil should only be purchased in dark brown or dark green bottles. But even in this case, it should be stored in a dark, cool place.
You can't keep a bottle of olive oil near a warm stove
During cooking, it often happens that almost all housewives leave oil near a hot stove. Keeping the bottle handy to save time is detrimental to the quality of the oil. Heat has a destructive effect on the oxidants contained in the product, and more specifically on the polyphenol. Polyphenol has an antibacterial and antimicrobial effect on the body. The best temperature for storing oil is around 13-16 degrees.
It is wrong to judge the quality of oil by color
The color of the oil has nothing to do with its freshness and quality. The color range of the oil varies from pale green to golden yellow shades. Depending on the place where the fruits grow, on the way they are processed and on the variety, the color may vary. And this will not affect the health, taste and quality of olive oil in any way.
It is a mistake to use olive oil only for frying.
Olive oil is most useful in its raw form. To enjoy its taste, it is worth seasoning salads with it.
The use of olive oil should be discarded if the dish heats up above 180 degrees during cooking. In this case, the beneficial antioxidants will be destroyed by heat treatment.
It is a mistake to keep the oil for too long.
Although the maximum shelf life of olive oil is 2 years, after the first year of storage, it begins to lose its taste. And when the shelf life comes to an end, the oil becomes rancid and loses its beneficial properties.
Don't be fooled by the low oil price
The low price tells us only about the low quality of the product. The fact is that the process of obtaining oil is rather complicated. The olive berries are harvested by hand. And to prepare just one liter of oil, you need to collect five kilograms of olives. Moreover, transportation of oil is also not free.
Don't ignore the region where the oil was made
Pay attention to the place where the oil was produced. Of course, the prices of the product, which was made in Russia, beckon with its cheapness, but the quality of the oil will be far from ideal. Such a manufacturer as Spain, Italy, Greece, Portugal and France will not let you down. The best olive oil is made in these countries.
