Frying and Cooking: Expired olive oil can be used for frying or cooking at high temperatures.
Other Uses: It can also be used to lubricate pots and pans or as a polishing agent for stainless steel. Use it in marinades, sauces, or dressings where its flavor can be balanced. It’s not necessarily to be thrown away.
Effects of Consuming Expired Extra Virgin Olive Oil
After 18 months post-production, olive oil is not harmful, but it loses its organoleptic properties. Check acidity levels and polyphenol content for storage guidance. Consume within the first 12/18 months. Store in dark bottles at temperatures between 12°C and 18°C.
Detecting Rancid Olive Oil
Rancid oil has an unpleasant odor and a bitter taste. Store olive oil in a cool place, away from light, and limit exposure to air. Purchase from reliable producers and store in appropriate containers.
How to Tell If Olive Oil Is Still Good
Check the density of the oil on a spoon against light. Good olive oil has a medium to high density. True extra virgin olive oil is a potent antioxidant if pure. Watch out for counterfeit oils. The acidity level determines if it’s virgin or extra virgin.
Shelf Life of Extra Virgin Olive Oil
Ideally consume the oil within 12/18 months. The presence of polyphenols extends its shelf life. Oils with a high concentration of polyphenols can last up to 3 years. Store away from light in dark bottles.
When to Discard Olive Oil
If opened for more than three years, exposed to light, or used for frequent frying, the oil can become rancid, resembling the smell of paint. Once rancid, it’s not recoverable. The ideal consumption date varies based on the oil’s stability and packaging type.
