L’extra virgin olive oil is one of the foods that can never be lacking in the home: an indispensable element of the Mediterranean diet, it represents one of the good fats most indicated in the daily diet.
Very often, however, we buy oil without knowing that it too is subject to expiration (generically within eighteen months from the bottling date) and that beyond this time frame the flavor may suffer in terms of freshness, taste and smell. These critical issues also affect the storage of oil, so it is always good to store it properly to preserve its organoleptic and nutritional properties.
The best container for oil is definitely glass, particularly the dark one since light, which is essential for olives to ripen, is the oil's main enemy during storage. In fact, like all fatty substances, oil is subject to oxidation phenomena, which are much faster in the light than in the dark.
For this reason, another container that is excellent for its storage because it entirely protects the oil from contact with light is the can the so-called “mild steel” that protects food from chemical changes, generally available in 3- and 5-liter sizes.
There is no particular difference between the two containers, generically the oil keeps perfectly within 15 to 18 months after bottling, after that it begins to lose its strength: the fragrance and aroma weaken and the aftertaste becomes more unpleasant.
To believe that oil, like wine, the longer it stays the better it tastes is a popular belief. On the other hand, the very saying “new oil and old wine” shows us that there is a clear difference between the two products.
Oil in a can necessarily needs to be decanted, this is because the properties of the oil are also altered due to the entrainment of air that promotes the oxidation process, as well as heat. So keeping your oil in the can and opening and closing it for daily use is not the best, not even in terms of convenience!
The right thing to do is to buy new dark glass bottles-no containers previously used for other liquids that could easily alter the taste and smell of the oil.
Travasa il tuo olio aiutandoti con un imbuto, riempi fino all’orlo, sigilla e conservale correttamente fino al prossimo utilizzo. Un’altra alternativa è acquistare direttamente l’olio extravergine d’oliva in bottle: convenient, quick and zero waste.
In conclusion, some tips on how to store extra virgin olive oil:
- Store extra virgin olive oil in a cool, dry place, away from heat sources and extreme temperatures to preserve its freshness and quality over time.
- After each use, hermetically seal the bottle in order to prevent oxidation of the oil, safeguarding its aroma and taste.
- Choose a cool, dry room in your kitchen as a dedicated place to store oil, protecting it from direct light and heat.
- Use dark glass containers or tinplate cans to protect the oil from light, a critical factor that could compromise its quality.
- Avoid excess air in the oil by transferring it to new, clean bottles, preferably not previously used for other liquids.
- Check the expiration date on the label regularly and consume the oil within that time to enjoy its optimal freshness.
Following these simple tips can help keep its delicious taste intact, allowing you to take full advantage of its benefits and pleasures in your cooking.
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