Preserving olive oil: this way it doesn’t lose quality

Preserving Olive Oil

Proper storage of olive oil is crucial to keeping it fresh and flavorful for a long time. Here we explain how you can best preserve the quality of your olive oil.

Olive oil can be used in many ways, not just in Mediterranean cuisine; it gives your food an aromatic flavor. However, to enjoy good olive oil for a long time, it’s important to store it under the right conditions; otherwise, it will quickly lose quality and no longer taste as good. The most important thing is protection from high temperatures, oxygen, and light.

Although extra virgin olive oil contains numerous components that act as natural antioxidants, if it is left in prolonged contact with oxygen in the air, it will eventually become rancid. Therefore, it is very important that the container is tightly sealed.

Olive oil in the refrigerator?

Although it is necessary for the oil to remain fresh, according to industry experts, it should never fall below 10 degrees Celsius. Therefore, it is not recommended to store extra virgin olive oil in the refrigerator, as at 5 degrees Celsius the product would solidify, losing many of its properties.

Cool temperatures are important

The ideal temperature for storing olive oil is between 10 and 20 degrees Celsius. A cellar or a cool pantry, for example, is a good place to store it. Also, if you want your olive oil to last a long time, you can put it in the refrigerator. But keep in mind that you must take it out again well in advance before using it, especially for salads or other cold dishes. If olive oil is too cold, its flavor can’t develop as well.

It’s also important to know that olive oil begins to solidify at low temperatures. But this is normal; as soon as the olive oil is heated, it returns to its clear state.

Furthermore, olive oil quickly turns rancid when exposed to UV rays, so it won’t last long in a clear bottle. For this reason, we often find olive oils in dark bottles. Also, avoid storing it in a place exposed to direct sunlight, such as a windowsill. You should only transfer olive oil to a translucent container that you will use within a couple of days.

Oxygen is bad for olive oil

In addition to light and temperature, oxygen is also an important factor in the proper storage of olive oil. When oil comes into contact with oxygen, it begins to oxidize and therefore decomposes. Always be sure to close your olive oil bottle promptly. Narrow bottles are also better for storing it since they have less surface area in contact with air.

In summary:

• Store olive oil in a cool place, in the refrigerator if necessary.
• Store the oil in a dark bottle and out of direct sunlight.
• The bottle with the oil should be sealed as tightly as possible.