After identifying 11 false myths about extra virgin olive oil that contain incorrect information about oil, we want to give you here some guidance on how to store EVO (Extra Virgin Olive) oil to keep its organoleptic characteristics intact and avoid premature deterioration.
Let’s start immediately with the question of oil expiration, since there is also conflicting information on this topic.
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We dedicated an entire article to the expiration of extra virgin olive oil because it is a “sensitive” topic on which there seem to be conflicting opinions. On this matter we must say that:
We always recommend purchasing the right quantity, without exceeding. Better to buy it freshly bottled, so that it is as fresh as possible.
But let’s move on and talk about storage temperatures.
The right temperature to store extra virgin olive oil in a cellar for a certain period of time is between 16° and 20°. It is then necessary to avoid strong temperature fluctuations that damage the quality of the oil. Furthermore, it may be obvious but it is always good to reiterate it, oil must not be frozen to preserve it because freezing undermines its quality, causing the precipitation of polyphenols. Taste and quality would be lost. For this reason, it is better to avoid excessive temperature fluctuations.
Read also: Italian Extra Virgin Oil, Here’s How to Recognize It
Having said the above, it follows that oil does not like high temperatures. Better to avoid keeping it near heat sources. However, this is not enough. Oil must also avoid light. That’s why it is bottled in cans or dark glass bottles. Only in this way can it be protected from light which, even in this case, would undermine its qualities.
EVO oil, as we are seeing, is a delicate food. In addition to being protected from heat sources and light, it must stay away from air currents. We therefore recommend always closing the bottle carefully so as not to expose it to the risk of oxidation.
Extra virgin olive oil must always remain tightly closed for another reason: it easily absorbs odors. For this reason, storage away from particularly odorous substances such as paints and detergents, smoke or mold is recommended, even when the jars are tightly closed.
Having observed all these precautions, extra virgin olive oil should maintain its properties intact. In general, it is always good to check that the color is between golden yellow and green. Do not use oil if it has a red-orange color because in this case it has oxidized. If instead it settles residues on the bottom, it is a normal process that can form over time.
Read also: Counterfeit Oil: How to Recognize It and Avoid Scams
Given what we have said about oil storage, we want to remind you that for restaurants there are very strict regulations that protect consumers on the use of oil. If you find yourself eating in a restaurant that offers you oil cruets or bottles without anti-refill caps on the table, know that it is violating the oil regulation. In fact, at the table you should find exclusively oil bottles with anti-refill caps, so that the oil cannot be decanted, mixed and stored in bottles with residues on the bottom. It can therefore only be the original bottle, with the bottling and expiration date visible on the label.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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