Extra Virgin Olive Oil is a fruit juice. Its flavor and properties gradually deteriorate over time. This is a process in which the product loses some of its properties or, more technically, becomes oxidized.
In the absence of oxygen, olive oil is very well preserved and has traditionally been used as a preservative for canned meat and fish. When exposed to air, olive oil can develop rancid flavors. In general, however, rancid olive oil is not harmful to health; it simply becomes unpleasant to taste. This is why olive oil carries a best-by date rather than an expiration date.
Another consequence of rancidity is that the polyphenols, which are antioxidant compounds found in Extra Virgin Olive Oil, gradually decrease. As a result, the health benefits associated with these substances also diminish.
Rancidity is an oxidative process and therefore requires oxygen. Light and high temperatures are the other main enemies of olive oil, as they accelerate the oxidation process.
Tips:
- Keep the olive oil in a dark place, such as a pantry or inside the cardboard boxes used for PET bottles.
- Once you have opened the bottle, close the cap tightly after each use.
- Keep the olive oil in a cool place.
- Keep the oil away from strong odors. Olive oil readily absorbs other flavors, which is one of the reasons it is so useful for preparing sauces and stir-fries. However, during storage, it can also absorb undesirable flavors.
- For regular use, especially for drizzling over food or dressing salads, use small oil cans. This way, the oil is exposed to air for less time and is less likely to become rancid. Simply refill the oil can from the main bottle as needed.
- To better preserve olive oil that has already been used for frying, you can follow these tips.