A high-quality
extra virgin olive oil is a must-have staple in many kitchens, partly
because its
delicious flavor and versatile nature allow it to be used in countless
ways.
For starters, extra virgin olive oil is perfect in homemade salad
dressings, on
roasted vegetables and as a key ingredient in a wide range of recipes.
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The Four Natural Enemies of Olive Oil
What many
people do not realize about olive oil, however, is that it is actually
a
perishable fruit juice with some finicky preferences. This mean proper
care and
precautions must be taken in order to keep your olive tasting and
smelling the
way it should.
The
Four Natural Enemies of Olive Oil
- Time. Because it is a perishable fruit juice, olive does not have an unlimited shelf life. Try to choose bottles with a clearly marked “harvest date” and make sure that date occurred within the last 18 months to 2 years. It is also recommended that you only buy as much olive oil as you can use within 15 – 30 days of opening.
- Temperature. Heat will cause
olive oil to degrade quickly. Therefore, do not store your olive oil
near your oven or cooktop because the higher ambient heat in those
areas will cause it to break down faster.
- Oxygen. Like a fine wine, exposure to oxygen for any length of time will cause your olive oil to turn rancid. To prevent this, store your olive oil in an airtight container with the lid securely fasten whenever it is not in use.
- Light. Exposure to
light will also cause olive oil to degrade more quickly. Avoid
storing your olive in clear bottles or out on your counter tops. Dark
green bottles are the best for blocking out sunlight, but other dark
bottles will also work. Storing bottles inside a cabinet when not in
use can also prolong the life of your olive oil. A cool, dark place is
your best bet to prolong the life of your oil.
Avoiding the
four natural enemies of olive oil will keep it fresh and full of flavor
for a
longer period of time. With a little bit of effort, you can preserve
the delicious
natural flavors of your quality olive oils.
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