Spain is proud to be a privileged country because it has easy access to extra virgin olive oil (EVOO). Unlike most countries in the world, Spaniards can find this “liquid gold” in a variety of stores offering a wide range of prices to the public. Although we know the oils well, we keep the bad habits related to their use in cooking. In this article, we have focused on Extra Virgin oil to highlight some important points, to keep it properly.
Fry with olive oil
Extra virgin olive oil is more resistant to frying than refined olive oil or other vegetable oils. It contains large amounts of antioxidants, depending on the variety of olives that protect it during frying. Other olive oils and vegetable oils do not contain these nutrients, so they burn earlier and are less resistant to reuse. In fact, the excessive reuse of olive oil (EVOO or refined) can lead to the appearance of harmful combinations of fats. The use of extra virgin olive oil in fried foods is therefore the healthiest.
Buy large quantities of olive oil
Who has never bought a tin of 5 liters of olive oil? We agree that this is the perfect format in terms of price per liter. This type of container is intended for those who consume large quantities of oil. The problem arises when it remains open for a long time or exposed to the sun, near a source of heat or near odors, because it loses its aromas and its nutrients. Even, depending on the quality of the EVOO, it can become rancid, especially if it has not been well filtered.
All olive oils are the same
Of course not! Olive oil differs according to the variety of olive from which it is obtained, the climate and soil of the olive grove in which it was planted, the care given to the olive grove all year long, the Olives health, maturity, harvest, production process and storage in warehouses.
The taste and aroma of olive oil depends on its acidity
Many consumers that a low acidity (indicated on the label) is equivalent to a good taste and aroma. However, acidity is only a natural chemical component unrelated to the aroma or flavor of the oil. It only indicates its quality and the health of the olives from which it was obtained.
Leaving the bottle of olive oil open on the table …
The aroma and taste are altered by poor preservation of olive oil. It is usual to leave bottles open on the table during use, resulting in a remarkable loss of taste. it also begins to oxidize and deteriorate when it comes into direct contact with the air.
It is also a mistake to leave the bottle exposed to the sun or high temperatures, near heat sources or in damp places. Therefore, it should be kept in a cool and dry place, without light, heat and odor. It is better to keep it in dark, opaque containers; so the oil will keep its properties throughout the year.