How to store Olive oil for optimal flavor and to preserve its quality

Nowadays, olive oil is a common ingredient in many kitchens. However, a lot of people might not be storing their olive oil properly. Correct storage is essential for various reasons. Follow this guide to keep your extra virgin olive oil tasty until the last drop!

Where to store your olive oil?

Olive oil needs to be kept away from heat and light. The ideal location is a cool, dark area, like a dark cupboard, for storing your olive oil when not in use. Avoid placing it near a stove or oven where heat might impact the product. It's also important to store olive oil in an opaque bottle to prevent light exposure.

Oxygen can also negatively impact olive oil. When not in use, ensure the bottle is tightly sealed to reduce oxygen exposure. It’s advisable to choose a bottle size that you can consume within 3-4 months. Avoid to rifll bottles, that will add more oxygen and residues will stay at the bottom of the bottle as well.

Why Is Proper Olive Oil Storage Important?

Olive oil is extracted from ripe olives, making a bottle of EVOO essentially a fruit juice. Improper storage of olive oil can alter its flavor. If not stored in a cool, dark place, it may become rancid. This can give an unusual and unpleasant taste to your dishes, even if you use just a small amount. In addition to the off taste, rancid olive oil emits an unpleasant odor that can affect meals prepared with it once it has spoiled.

Extra virgin olive oil is noted for its antioxidant properties and high levels of healthy polyphenols and monounsaturated fats. However, those properties and health benefits are diminished when the oil goes bad. Proper storage of olive oil is crucial. Correctly storing olive oil can extend its shelf life. A bottle of extra virgin olive oil usually has the harvest date indicated. If kept away from heat and light, it can remain unopened for up to two years. According to the International Olive Council, the best by date is up to 24 months from the bottling date. Once opened, regardless of whether it's before or after the two-year mark, the olive oil should be consumed within three to six months.

How can I learn more?

If you are interested in learning more about olive oil and its many nuances, Diana offers OLIVE OIL TASTING CLASSES that are both informative and engaging. During these classes, participants will have the unique opportunity to explore the characteristics of different olive oils, each selected for its distinct flavor profile, aroma, and origin. You will not only taste these exquisite oils but also gain insights into the various factors that influence their taste, including the type of olives used, the region where they are grown, and the methods of extraction employed. In addition to tasting, the class will cover essential topics such as the health benefits of olive oil, how to properly store it to maintain its quality, and tips for incorporating it into your cooking and daily diet. Diana will guide you through the sensory evaluation process, teaching you how to identify the subtle notes and complexities in each oil. You will learn to appreciate the differences between fruity, peppery, and grassy notes, as well as how to pair olive oils with different foods to enhance your culinary experiences. Whether you are a novice looking to expand your knowledge or a seasoned food enthusiast eager to refine your palate, these classes promise to be a delightful journey into the world of olive oil. By the end of the session, you will not only have a deeper understanding of olive oil but also the confidence to select and use it in your own kitchen with greater expertise.

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