How long to store olive oil after opening it. How to properly store olive oil at home Preserve olive oil

Everyone's attitude towards olive oil is different. While some people consider it just a fashionable product, in Mediterranean countries it is added to almost all dishes. After all, it is in Greece, Italy, Spain that olive trees grow, from whose fruits oil is squeezed.

Useful properties

Despite the high cost of olive oil, local residents consume it in large quantities. Apparently, that's why they don't suffer because of high cholesterol in the blood or cardiovascular diseases. The point is that olive oil contains unsaturated fatty acids, which strengthen the walls of blood vessels and at the same time cleanse them.

In addition, the oil is rich in beneficial microelements and vitamins. If you use the oil regularly, it reduces the level of blood sugar, bad cholesterol, and also cleanses the bile ducts.

But still, you should not treat it as a panacea and claim that it is healthier than other vegetable oils.

If you compare olive oil with other vegetable oils, you will notice that flaxseed oil has more omega-3 unsaturated fatty acids. And there is less vitamin E in olive oil than in sunflower oil.

But if you still use olive oil for food, you need to know that it can be different quality, which depends on the processing method.

Common types of olive oil

• Extra virgin olive oil. The most useful and expensive olive oil, which is extracted by cold pressing from the highest quality fruits. This oil retains all the beneficial substances found in fresh olives, as well as their taste and smell. It is believed that the fatty acids in this oil are similar in composition to the fats contained in human milk. It is best suited for salads and other dishes.
• Fine virgin olive oil. This oil is obtained from olives of poorer quality, but also by cold pressing. It differs from premium oil in having a less pronounced aroma.
• Olive oil. This oil is refined, with a small percentage of natural cold-pressed olive oil. It has almost no odor, so it is suitable for frying and also for dressing salads. It does not change the taste of food, so it can be added to any dish.

How to choose a quality product

• Olive oil has a short shelf life, so first read the information on the label. It should indicate the date of not only production, but also bottling, and also indicate the company responsible for the quality of the product. You should not buy oil whose shelf life is coming to an end.
• If you are not sure about quickly using the oil, you should not purchase it in large containers, as over time it will beneficial properties decrease sharply.
• It is impossible to determine its quality by the color of the oil, because it can be either yellow-brown or yellow-green. It depends on where the olive grows, the variety, the ripeness of the fruit and its processing.

How to properly store olive oil

The quality of a product is affected not only by the method of its processing, but also by storage conditions: light, temperature, air, as well as the container in which it is poured.

Temperature

Video recipe for the occasion:

Many people, having bought a bottle of olive oil, immediately put it in the refrigerator, thinking that only there it will be safe and sound. But after a few days they notice that the transparent and liquid oil suddenly thickened, and strange-looking flakes and sediment appeared at the bottom. Then the question immediately arises, what is it and whether such a product can be eaten.

In fact, this metamorphosis that occurs with chilled olive oil does not affect its quality in any way. Is it only appearance It spoils, and it doesn’t look very good in a salad. And the hard fats that are part of the oil are to blame for this.

To return it to its former consistency, just leave the bottle at room temperature. When the oil warms up, it will return to its previous form. Some housewives immerse the bottle in hot water, thereby speeding up the process. But in this case, the quality of the oil may deteriorate because the temperature regime is disturbed.

Bottom line: Olive oil is stored at room temperature, but away from heating appliances and a gas stove. Optimal storage temperature is +14-16 °C. Such conditions may be in a pantry, basement, or built-in closet.

How does light affect storage?

If you store olive oil in the light, then undesirable processes begin to occur in it, deteriorating its quality. It spoils and becomes rancid.

Bottom line: the product is stored in a dark place so that light does not fall on it.

How does air affect storage?

If the olive oil is not tightly closed and air enters the bottle, then the oxidation process occurs and the oil spoils. If the lid is not tightly closed (or without it at all), the oil will absorb foreign odors, which will also affect its quality.

Bottom line: oil should be stored in a well-closed container so that air does not get inside.

What kind of container is needed

Manufacturers who monitor the quality of their products also take care of what container the oil is poured into.

High-quality olive oil is produced in glass bottles or tin containers with a well-fitted lid.

You should not store oil in plastic or iron containers to avoid an unwanted chemical reaction.

If the oil runs out and the bottle is large, you need to pour it into a smaller container to prevent the empty space from filling with air.

Bottom line: Olive oil is stored in a dark glass bottle or in a stainless steel container with a well-closing lid. The container volume must correspond to the amount of oil.

Shelf life of olive oil

High quality olive oil Extra virgin olive oil can be stored for about a year. It is advisable to use the remaining oils within six months.

Note to the hostess

• To improve the taste of the oil and add piquancy to it, you can infuse it with herbs. For this, thyme, oregano, basil, marjoram and other herbs are used.
• To avoid opening a large container of oil once again, for daily use, part of the oil is poured into a smaller container.
• Refined oil is used for frying, as it does not burn or foam. And for dressing salads it is better to use unrefined.

Many have already replaced their usual sunflower oil with olive oil, although it is more expensive. The golden viscous liquid can add incredible taste and aroma to dishes. At the same time, it is also very beneficial for health. It is used in its pure form, in cosmetology, in combination with other components. But you need to know how to store olive oil after opening it so that it does not lose its healing properties.

Types and benefits

In the Mediterranean it is highly revered; there are few dishes prepared without its addition. Olive oil has been used in our cooking relatively recently. Greece is the birthplace of oil, which can be divided into three types, differing in their beneficial properties and taste:

Everyone decides for themselves which type suits them best. For example, an unrefined product is suitable for salads, but for frying you need to take a refined one. Of course, the choice will largely depend on the financial capabilities of the buyer, since natural product you'll have to pay a lot.

The oil has a subtle aroma, it is enriched with polyunsaturated acids, minerals, and vitamins. If you use the oil correctly and regularly, it will have a good effect on the human body:

Many women moisturize their skin with such a useful product. There's a reason it's included in the composition of many everyday creams and masks for body and hair care.

Selection rules

It is necessary not only to properly store olive oil at home, but also to be able to choose a quality product. It is often counterfeited due to increased demand. You must first carefully study the label of a bottle of oil: it should have been produced and packaged in the same country.

In a quality product will not contain preservatives, flavors or other impurities. So you need to thoroughly study the label for the presence or absence of such. It is better to choose a product that was manufactured no more than six months ago. If you are not going to use the oil often, then buy containers that are not very voluminous so that it can be stored and not spoil during its entire service life.

You can find oil that is sold on tap. Then you can taste it and evaluate the aroma. Bitter taste coupled with an unpleasant odor - a clear sign spoiled product. If the aroma is very rich, you shouldn’t rush to buy it right away - this is a sign that a lot of flavorings were used in production.

But people usually don’t pay much attention to the color of the liquid. He has little to say. The color comes in greenish and light yellow. The shade directly depends on the ripeness and variety of olives, the method of their processing, and the place of growth. This indicator does not affect the quality in any way.

Storing an Open Can

In stores it is stored in containers that are hermetically sealed. In a tin container, the product can retain its properties for more than a year, in a glass container - for a year and a half. But the shelf life after opening is reduced. How long can you open a bottle? or store the jar, at what temperature and where - worries many housewives. Experienced chefs advise using it within two months. This period also applies to vegetable oils. But if storage conditions were violated, the product may deteriorate earlier.

The main thing is to remember all of the above and then you don’t have to worry about the condition of the oil, checking every time before cooking to see if it has deteriorated.

Capacity Criteria

In the store you can buy olive oil in a tin or glass bottle. And in many kitchens it is then stored there. But it is better to choose the most suitable containers that will meet the following criteria:

Optimal storage conditions include constant temperature and humidity, as well as a complete absence of sunlight. At home, a kitchen cabinet with opaque doors fits these criteria. It should be located away from the stove and batteries. But only small volumes of oil can be stored there. If you have a cellar or basement in a private house, you can safely store large volumes of the product.

The shelf life of olive oil after opening does not depend on quality. The unrefined and refined versions are able to retain their taste and beneficial properties for the same amount of time. In a metal factory container, the shelf life is one year, in glass it increases up to two years. But only if you follow the storage rules. The shelf life of an opened product can be extended by tightly closing the container and filling it with oil to the very brim.

This aromatic liquid is rightfully considered valuable and delicious product. But it is better not to buy it with a reserve if you are not going to use it as quickly as possible. Buy small containers, which usually last an average of a month.

If the expiration date begins to come to an end, then you can start using it for other purposes:

If the oil begins to lose its characteristic aroma, then add aromatic spices to it, for example, oregano, mint, garlic, basil. Herbs convey their aroma well. But you shouldn’t store this product for a long time; use it within ten days!

With olive oil, you will emphasize the taste of ready-made dishes, improving them, and increasing the benefits for your health. Do not skimp on the product; after opening it, most of the beneficial properties will be retained for one month. Use it quickly for your own benefit.

Attention, TODAY only!

When organizing product storage, it is important to consider several basic nuances. First of all limit its exposure to light and oxygen. Air and light rays destroy vitamins and antioxidants and speed up the oxidation process, resulting in a bitter taste.

The product should be protected not only from ultraviolet rays, but also from artificial lighting.

To protect the product from light, store it in a dark container– darkened glass bottles or cans. If it is packaged in a transparent container, wrap it in foil or place it in a thick paper bag. Close the lid tightly immediately after use to protect the oil from contact with air.

When buying oil in a store, pay attention to the storage conditions on the shelves and make sure that it has been protected from light and low temperatures.

One more thing important rule storage – temperature control, which should be +12…25 ℃. At lower temperatures, white flakes form in the oil - sediment. This not only spoils the appearance of the product, but also negatively affects its taste.

The optimal place for storage is a cellar or basement. In such rooms, a stable optimal air temperature is maintained and light does not penetrate there.

At home best place – cool and dark pantry or kitchen cabinet, located away from the stove, microwave oven and other appliances.

Can olive oil be stored in the refrigerator?

Wanting to preserve olive oil for as long as possible, housewives store it in the refrigerator. Despite the fact that the refrigerator is designed to maintain the freshness of food, it is worth knowing that it has the opposite effect on some of them.

This applies to Provençal oil. When stored in the cold, white flakes form in it, it acquires a bitter taste, and its shelf life is significantly reduced. That is why you should not use a refrigerator to preserve the product.

Provençal oil is strictly forbidden to be frozen, as it loses its aroma, taste and beneficial properties.

How to store olive oil after opening it in tin and glass containers

The duration of oil storage depends not only on the conditions created, but also on the choice of container. Quality product not bottled in plastic. Such containers, as a rule, indicate a fake, which is significantly inferior in taste, aroma and benefits to the original.

The optimal container for bottling and storage is a darkened glass bottle. Some companies sell olive “gold” in tins. This container is not very convenient to use, but it preserves the product in it well.

How long can oil be stored in glass and tin? Manufacturers recommend consuming the oil within 2 years after production and within 1 month from the moment of opening (subject to properly organized storage).

Preserving olive oil at home is quite simple; it is only important to protect it from contact with air and light, and also to ensure optimal temperature. Please remember that an opened product is only suitable for use for 4 weeks.

Video

To understand the nuances of storing oil, watch the video:

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Olive trees began to be cultivated several thousand years ago. They are especially widespread in the Mediterranean countries. Mediterranean people use olive oil in almost all their dishes.

Quality vegetable oil is one of the most delicious things in the world, and one of the most important ingredients for sauces, salad dressings and mayonnaise. To get to know the oil better, it is worth experimenting with oils from different countries: Oils from Greece, France, Spain and Italy not only have different tastes, but also different characters.

Facts about olive oil

Where did olive oil first appear?

• Olive oil comes from Asia Minor and the Mediterranean. The olive was grown in Syria and Palestine as early as 3000 BC.

What does extra virgin mean?

• This is olive oil best quality, virgin oil. It is produced by a method in which the olives are lightly pressed to extract the highest quality olive oil. He has a gentle fruity taste and the color ranges from pale yellow to green.

When is extra virgin olive oil used?

• Mainly to add flavor and aroma to salad dressings. However, in Mediterranean countries it is also used instead of cream.

What is the best way to store olive oil?

• In a cool, dark place, preferably out of the sun.

How do you know if the oil has gone bad?

• It has a noticeable rancid odor. Olive oil can be stored in a cool, dark place for 2-3 years, but opened oil should be used within 1-2 months. Oil from walnuts It is better not to store it in the refrigerator, as it spoils faster.

If olive oil has been stored in the refrigerator, it may become cloudy or have sediment. Can this be fixed?

• Either leave the bottle in a warm room or hold it under warm running water - it will become clear again. This process does not affect the taste or quality of the oil.

Why are some oils darker or greener than others?

• The color of the oil depends on the soil and climate of the area where the olives are grown. Green oil turns yellow as it ages.

Where is the most flavorful olive oil made?

• In hot areas of the Mediterranean.

When is the best time to buy oil?

• In Mediterranean countries it is produced from December to February. As a rule, oil bottles are not marked with a year, but some small manufacturers do put a date on the label.

How to choose a good olive oil?

• Experimenting is the only way to discover different types of oil. As with wine, price and label names are a good indicator of quality. Cheap olive oil does not taste good, then use sunflower oil.

What olive oil should I use in salad dressings?

• Extra virgin - buy it in large jars if you can, it's cheaper.

How to make flavored olive oil?

• Herbs and spices can be added to the oil bottle to add their own flavor to the oil. Herbal bottles look very beautiful.

How to make garlic olive oil?

• Add four to five cloves of garlic per 1 liter of oil.

When are sunflower, vegetable and nut oils used in dressings?

• It's a matter of taste and price.

Why is olive oil so expensive?

• One factor is the time it takes to harvest the olives. They are collected in winter and usually by hand. Each tree produces about 8 kg of olives, and 5 kg of olives are needed to produce 1 liter of oil.

How to choose the best olive oil?

• When choosing olive oil, try to use something that has been made recently. Good olive oil must have a date of manufacture and its shelf life should not exceed 18 months.

How to store an open bottle of oil?

• Keep purchased olive oil away from the stove and definitely not in the refrigerator. It should be stored in a dark place at a temperature of 10-15 degrees Celsius. For example, in a closet.

How to use olive oil?

• Use it correctly: do not keep the bottle open for a long time, quickly pour the required amount of oil and close it with the lid again.

What color is the best olive oil?

• Good oil comes in a variety of shades of yellow and green. However, it cannot be said that taste qualities in any way depend on the shade.

Which country makes the most delicious butter?

• Olive oil is produced in Spain, Italy and Tunisia. All these countries have their own characteristics of its production. However, it cannot be said that oil in one country is better than in another. All manufacturers are worth a try.

Can you heat olive oil and cook with it?

• Yes, you can. It is best to fry in refined oil; its combustion temperature is 240 degrees Celsius. good unrefined oil You can heat up to 170-180 degrees. It can be used for baking in the oven or in a slow cooker - in general, anywhere where you can specify the cooking temperature.

How to choose real olive oil?

• To do this, you should get acquainted with a couple of signs good oil: It has a pleasant color, between yellow and green, and the smell also has the aroma of fruits and herbs. Olives are felt in the taste.

Why does sediment appear in olive oil?

• This oil contains a small portion of solid fats, which are liquid at room temperature. However, when we cool the oil in the refrigerator, they turn into white flakes that are scary to some. If this happens, it means your oil is of high quality. Or at least the real one. So, to distinguish real oil from fake, put a jar of oil in the refrigerator and check if white flakes form. If formed, let the bottle stand at room temperature. The flakes will quickly dissolve and the mass of butter will become homogeneous again.

How to choose olive oil successfully?

The best olive oil is Extra Virgin. This designates oil that was created from mechanically pressed olives (no chemical additives or preservatives are used for its storage). This oil has very high-quality composition and is highly valued.

This oil is usually used to add to prepared dishes (as a base for salad dressings, for example).

Extra virgin olive oil – the highest quality, natural oil with a light taste.

– Fine virgin olive oil – cold-pressed olive oil, made from the best olives, has a great taste, delicate aroma, and high acidity.

– Semi-fine virgin olive oil is a cold-pressed oil that also has a rich taste and pleasant aroma. The acidity is higher than in the extra variety.

Olive oil itself is also produced from two types of olives.

Olive oil from unripe olives is the most expensive and is produced in limited quantities from the best olive fruits.

Standard olive oil is made from the oil of the olive fruit.

Olio vergine is mechanically extracted from the olive fruit.

Olio di sansa di oliva is made from the leftover pulp and pits of olives, then mixed with the vergine variety. This oil is usually used for frying.

Refined olive oil – refined olive oil. The presence of olives in this oil is small.

Have you chosen the oil you want to buy? Now is the time to study the label of your chosen product.

If the word “mix” is present, you are not looking at pure olive oil, but a mixture of several. At the same time, there may not be enough olive oil there. Real olive oil should have labels like “Naturel” or “100% olive oil.”

Next, look at the type of oil. Extra Virgin is suitable for dressings, and refined oil is ideal for frying. If suddenly the acidity of the product is indicated on a jar or bottle of oil, prefer the variety with the lowest.

It is better to give preference to olive oil in glass containers. It is worth taking oil in a tin container only if you purchase 5 or more liters of oil, since in this case the container is treated in a special way.

But taking five liters is only appropriate if you have a salad bar. If you purchase oil exclusively for personal use, give preference to a liter or one and a half liter container, since over time the oil loses its beneficial substances, and you do not need a large volume.

Also on the label you can see the abbreviations IGP and DOP, for which there is no decoding. Let's find out what they mean. The first is “Indicazione Geografica Protetta”. This is what it is: it means that some part of the oil production process was carried out in a region that is carefully guarded and controlled. That is, let’s say, they collected and pressed the oil under the supervision of specialists. But they squeezed it out in a different place and under different conditions.

Let us now decipher the DOP ("Denominazione d" Origine Protetta"). This means that each operation to create the oil took place in the same region.

Also, the label of a good oil is equipped with contacts of the manufacturer and importer.

How did olive oil come about?

It is believed that it appeared more than 6 thousand years ago. People learned to process the fruits of olive trees in a special way and began to cultivate them.

By the way, “olives” and “olives” are the fruits of the same tree. The only difference between these two fruits is their degree of maturity. The appearance of these names is associated with the peculiarities of the Russian language. For example, in English there is no such division at all. There the fruits are divided into “black” and “green” olives.

According to researchers, the olive tree was originally distributed in Egypt and several other Asian countries. It is believed that olives were brought to Europe by the Phoenicians. And the “olive boom” began in Greece. There they quickly learned to press oil from small fruits, which became incredibly popular. At one time, oil was valued like gold and was used as currency. Now, of course, you can no longer use olive oil instead of money, but all its other properties still remain with it.

What else, besides the delicious taste, attracted ancient people to oil? We can say with confidence that the point is the amazing healing effects that the oil has on a person and his entire body.

Moreover, it brings its benefits even in small doses, which distinguishes it from all other products.

Olive oil has truly amazing chemical composition. It is the most nutritious oil of all vegetable oils, contains many unsaturated healthy fatty acids, reduces cholesterol levels in the body, which has a direct effect on the state of the human cardiovascular system, helps prevent Alzheimer's disease, and produces omega-9 and omega-7 fatty acids. acids Olive oil is also rich in linoleic acid, which helps strengthen cell membranes and mucous membranes.

Olive oil contains vitamins A, B, C, D, E, F, K, helps the body fight free radicals, strengthens our bone and muscle tissue, and regulates the functioning of the stomach and intestines.

Olive oil is suitable for people with liver disease, as it removes excess bile from the body. Just as the residents stated Ancient Greece, it has a positive effect on potency.

Where and how to use olive oil?

This question is worth considering. In fact, oil is useful not only in the kitchen, but also for beauty. I use it for self-medication and for beauty.

How to use oil for medicinal purposes?

Compress with olive oil. This remedy is a surefire way to get rid of leg cramps. Make a tincture of jasmine flowers (available at pharmacies) in a glass of olive oil. You will need 100 g of dried jasmine flowers. The mixture needs to steep for two weeks. As a result, you will get an excellent ointment for massaging the whole body, and for the leg area in particular.

A mixture of jasmine and olive oil copes well with muscle pain of any nature.

Massage oil. Olive oil massage is an ancient remedy. The oil moisturizes and nourishes the skin, gives it tone, normalizes the secretion of sweat glands, and helps the body better remove harmful substances through the skin.

Olive oil is an ideal base for mixing with essential oils. Thanks to the versatility and multifunctionality of the oil, you can create many options for mixtures: tonic, stimulating, soothing, simply aromatic.

Olive oil in cosmetology. Many hair and skin care products contain this oil. Of course, you can always make a homemade equivalent.

For example, a mask of grated cucumber, olive oil and mashed soft banana will soothe the skin, remove redness, and make it soft and moisturized.

Olive oil is also suitable for fighting wrinkles. Make a mask out of lemon juice and oils (1:1). Your skin will only thank you for this!

Simply applying olive oil to your skin during pregnancy will help prevent stretch marks from appearing.

The oil can also be used instead of powder for the delicate skin of babies.

A tablespoon of olive oil, taken on an empty stomach before a party, will protect you from a hangover in the morning.

Of course, the versatility of olive oil is difficult to overestimate. But it shows itself best in cooking.

Using olive oil, you can fry, bake, marinate, preserve dishes, and season salads. Olive oil is good with fish, poultry, meat, and seafood.

Boil the pasta, heat the oil and mix it with the herbs and garlic, then pour the mixture over the pasta. The taste will be close to divine!

Try making this popular salad dressing. In a glass container, whisk 2 large tablespoons of lemon juice, ¼ teaspoon of salt and fine black pepper. When the salt has completely dissolved in the juice, whisk the mixture further and slowly begin pouring in the olive oil. 3-4 tablespoons is enough. You need unrefined oil. Store the created dip in a well-sealed, airtight container.

You can optionally add a little garlic to this classic dressing - this will change the taste and make it more piquant. You can add basil.

In general, additives are up to your taste. This dressing is good with any salads, pasta, rice. You can even pour it over a piece of red fish.

Olive oil is highly valued among the Mediterranean people and is highly praised by doctors and scientists. The taste of olive oil is delicious. It is worth having a bottle of olive oil in your home and using it more often. Olive oil is a source of health and vitality.

Quality vegetable oil is one of the most delicious things in the world, and one of the most important ingredients for sauces, salad dressings and mayonnaise. To get to know an oil better, it's worth experimenting with oils from different countries: oils from Greece, France, Spain and Italy not only have different tastes, but also different characters.

Where did olive oil first appear? Olive oil comes from Asia Minor and the Mediterranean. The olive was grown in Syria and Palestine as early as 3000 BC.

What does extra virgin mean? This is the best quality olive oil, extra virgin oil. It is produced by a method in which the olives are lightly pressed to extract the highest quality olive oil. It has a delicate fruity flavor and ranges in color from pale yellow to green.

When is extra virgin olive oil used? Mainly to add flavor and aroma to salad dressings. However, in Mediterranean countries it is also used instead of cream.

What is the best way to store olive oil? In a cool, dark place, preferably out of the sun.

How do you know if the oil has gone bad? It has a noticeable rancid odor. Olive oil can be stored in a cool, dark place for 2-3 years, but opened oil should be used within 1-2 months. It is better to store walnut oil in the refrigerator as it spoils faster.

If olive oil has been stored in the refrigerator, it may become cloudy or have sediment. Can this be fixed? Either leave the bottle in a warm room or hold it under warm running water - it will become clear again. This process does not affect the taste or quality of the oil.

Why are some oils darker or greener than others? The color of the oil depends on the soil and climate of the area where the olives are grown. Green oil turns yellow as it ages.

Where is the most flavorful olive oil made? In hot areas of the Mediterranean.

When is the best time to buy oil? In Mediterranean countries it is produced from December to February. As a rule, oil bottles are not marked with a year, but some small manufacturers do put a date on the label.

How to choose good olive oil? Experimenting is the only way to discover different types of oil. As with wine, price and label names are a good indicator of quality. Cheap olive oil does not taste good, then use sunflower oil.

What olive oil should I use in salad dressings? Extra virgin - buy it in large jars if you can, it's cheaper.

How to make flavored olive oil? Herbs and spices can be added to the oil bottle to add their own flavor to the oil. Herbal bottles look very beautiful.

How to make garlic olive oil? Add four to five cloves of garlic per 1 liter of oil.

When are sunflower, vegetable and nut oils used in dressings? It's a matter of taste and price.

Why is olive oil so expensive? One factor is the time it takes to harvest the olives. They are collected in winter and usually by hand. Each tree produces about 8 kg of olives, and 5 kg of olives are needed to produce 1 liter of oil.

Not everyone loves the healthiest olive oil - it has a peculiar taste, a slight bitterness... But fans of the Provençal delicacy are willing to regularly pay a lot of money for it. All the more relevant is the question of how to store olive oil so that it does not lose its many valuable properties or taste?

As with any expensive product, less than conscientious producers may try to take advantage of olive products.

Olive oil is adulterated by adding to it:

• rapeseed oil;
• sunflower;
• soy;
• chlorophyll.

Don't buy an expensive product for an occasion or from a store that looks like a cheap diner. It can be purchased at a pharmacy, supermarket or specialty store.

Varieties and their use

• The best option is when the bottle is made of dark glass, which protects premium oil from light rays.
• Tin containers are acceptable, although the product that is poured into it is usually of lower quality. It is not recommended to store oil in an iron can after opening it. Tin, in contact with air, begins to oxidize, which affects the taste and quality of the product. It is better to immediately pour it into a glass container.
• In cheap plastic bottles no self-respecting manufacturer will bottle an expensive product. Usually a mixture of oils is stored in plastic. The contents may taste quite good, but their beneficial properties will be very doubtful.

Next, you should look at the expiration date indicated on the label. The numbers will tell you when the product is made and how long it can be used. It is advisable not to buy olive oil if it was pressed more than six months ago, but to look for something “younger”.

Tip of the day

Look for oils made and bottled in the same country.

Best storage conditions

But then you brought your purchase home, and the question arose: where to store olive oil?

Place the unopened bottle or jar in a cool, dark place:

• in private homes you can use a cellar;
• in modern apartments - a cabinet with doors without glass, remote from the central heating radiators.

The best conditions are darkness and temperatures around 12-18 °C.

How to properly store olive oil once the bottle is already open:

• It is advisable to prepare a smaller container, for example, a ceramic or porcelain jug. And pour portions there that can be used 1-2 times. There are narrow-necked jugs with a stopper in which you can store olive oil after opening it. This is ideal.
• A small glass jar with a lid or similar container will also work. If the glass is light, the dishes can be wrapped in foil or a dark cloth.

The remaining contents in the bottle should be capped as tightly as possible and returned to the cabinet.

Suitable container for storing olive oil

Is a refrigerator suitable?

Storing olive oil requires compliance with some nuances. Housewives perceive the refrigerator as the most reliable place where any food can be kept for a long time. But this does not apply to olive seasoning - it needs different conditions.

It is not recommended to store olive oil in the refrigerator. Once in the refrigeration chamber, that is, where the temperature is less than 12 ° C, the product begins to thicken before our eyes, light flakes appear in it, reminiscent of cold fat. This metamorphosis is not good for him. And after lying in the cold for more than 2-3 weeks, it will lose the lion’s share of its beneficial properties. So olive oil lasts even less in the refrigerator than in the kitchen cabinet.

Moreover, you cannot put the bottle in the freezer. If it thaws, it will then thaw, but the product will lose its unique taste.

We answer the question: How can you tell if olive oil has gone bad?

The most reliable way is by smell:

• The oil may ferment, causing it to have a musty, musty odor.
• The fermentation process may begin in the product, and then you will notice a wine smell.
• Prolonged contact with a metal surface causes the oil to acquire a metallic taste.
• And when exposed to light, it can turn rancid, and you will smell the smell of old walnuts.

In all these cases, you should not take risks and eat the product. Even taste it. The only exception is sediment - this is a sign of naturalness.

Shelf life

Remember a few simple rules that determine the shelf life of olive oil:

• Closed containers are stored for about 2 years. The taste of the product does not change. But after 9 months the beneficial properties begin to gradually disappear.
• Once the container is opened, its contents are stored for about a month. After this period, it can be used as regular sunflower oil. Is it true, therapeutic effect In this case, there is no longer any need to wait on the body.
• It is advisable not to keep the Provencal delicacy in the refrigerator for more than 2 weeks.
• Never leave olive oil on the windowsill or kitchen counter. Even darkened glass will not be able to save the product from oxidation, then not just a piquant bitterness will appear, but an unpleasant rancid taste.
• If there is something left in the frying pan, you will have to part with it, no matter how sorry it is. To fry something a second time in oil that has already been heat treatment, harmful. Carcinogens are formed - substances that cause cancer.
• Many housewives who use olive seasoning for preparing salads strive to “ennoble” it. Various ingredients are added to it: herbs, pine nuts. It is better to make such mixtures in small quantities - for 5-6 fillings, and store for no more than 2 weeks, observing general rules. The bottle should be placed in a dark and cool place.

What should you protect a valuable product from?

But what about the homeland of olives - Greece or Italy? There they consume a lot of olive products; each family uses tens of liters per year. This amount has to be stored in bulk containers - barrels or large bottles. When sealed, they are placed in the cellar.

Did you know that...

The Italians discovered the preservative properties of olive oil. To keep olives from the new harvest longer, they are placed in the same barrels and topped with oil.

If force majeure occurs

What to do if the olive oil expires, but there is still a fair amount of product left. Several options are possible:

• Use it as you would a regular vegetable. You can fry eggs or potatoes on it.
• Chop the greens, place in ice cube trays, add olive oil and place in the freezer. In winter, you can gradually take out this wealth and add it to various salads.
• And finally, look for cosmetic recipes. You can make masks for the face, body and hair using olive oil, or add it to homemade creams.

And let the most useful product, given by nature, will only benefit you.

Store correctly and be healthy!