Because of its high monounsaturated fat content, olive oil can be stored longer than most other oils -- as long as it's stored properly. Oils are fragile and need to be treated gently to maintain their healthy properties and prevent them from becoming a health hazard filled with free radicals. Olive oil is a pantry staple we use almost every day, whether you have a standard daily work oil or fancy extra virgin olive oil, the key to ensuring it lasts is proper storage. So, now that you know the difference between regular olive oil and extra virgin olive oil, it's time to make sure you store it properly.
3 Things to Keep Away from Olive Oil
When choosing a storage location, keep in mind that heat, air and light are the enemies of oil. These elements help to produce free radicals, which eventually lead to excessive oxidation and rancidity of the oil, leaving a bad taste in your mouth. Worse, oxidation and free radicals can lead to heart disease and cancer.
How to Store Olive Oil?
1. Olive oil container
The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Cooking oil glass bottles also need a tight cap or lid to keep out unwanted air.
2. Keep it cool
Temperature is also important to prevent the degradation of olive oil. Experts recommend storing olive oil at 57 degrees Fahrenheit, the cellar temperature. If not lucky enough to own a wine cellar? A room temperature of around 70 degrees is fine. If your kitchen is often warmer than this, you can refrigerate the oil. If you don't want to refrigerate your olive oil, keep it in a dark, cool cabinet away from stoves or other heat-producing appliances. Olive oil connoisseurs recommend storing premium extra virgin olive oil at room temperature. If kept in the fridge, condensation may occur, adversely affecting its taste. Refrigeration does not affect the quality or taste of other olive oils.
3. Keep it sealed
It’s also important to limit the oil’s exposure to oxygen. Over time, oxygen can degrade the quality of the oil, eventually turning it rancid. Use oil soon after buying it, and always keep it stored with a cap or lid.
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Post time: Jun-22-2022