Guidelines for Storing Olive Oil
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Fruity Olive Oil Shelf Life:
- Light fruity oil lasts one year.
- Medium fruity oil resists two years.
- Extra virgin oil should be consumed within 18 months of bottling.
- Unfiltered oil should be consumed promptly.
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Checking Oil Freshness:
- To check if oil has gone bad, smell it.
- If it smells rancid, discard it.
- Oxidation reduces phenols.
- Store oil in a cool, dry place.
- Dark bottles prevent light exposure.
- Keep oil away from heat and light, in airtight containers.
- Ideal temperature is between 10° and 18°.
Identifying Spoiled Oil
- Spoiled oil has an unpleasant odor and tastes like rancid fat.
- Check appearance, smell, and taste of expired oil.
- Acidity indicates freshness.
- If it shows signs of deterioration, do not use it.
- When in doubt, avoid consuming it.
Olive Oil Preservation
- Extra virgin olive oil is well preserved for 12-18 months.
- After that, it may degrade but can still be edible if properly stored.
- Must be protected from light and heat.
Using Expired Oil
- Use expired oil for high-temperature cooking, marinades, or lubrication.
- Follow measures to ensure correct storage.
Assessing Olive Oil Quality
- Evaluate EVO oil for density, color, taste, smell.
- Quality EVO oil has medium density and body.
- Green color indicates immature olives, while golden yellow indicates perfectly ripe olives.
Risks of Overheating Oil
- Extra virgin oil over 160/180 degrees can produce toxic substances.
- Monitor temperature during cooking.
Indicators of Expired Oil
- The unmistakable smell of rancid oil signals expiration.
- Strange coloring or unpleasant odor indicates expiration.