Sunday, September 26

Why you should not buy large bottles or carafes of olive oil

Why you should not buy large bottles or carafes of olive oil

Olive oil does not get along well with light or heat.

Steve Buissinne / Pixabay

Buying olive oil in large bottles or carafes is not the most convenient for maintain its qualities and take advantage of its health benefits. Unlike wine, oil does not improve over time.

The North American Olive Oil Association points out that olive oil is a natural product that it degrades when exposed to heat, oxygen, and light. Over time the amount of micronutrients in olive oil, polyphenols and beneficial antioxidants decrease.

Olive oil spoils if it stays open for a long time. Once the oil bottle is opened, the oxidation process will resume and the oil will begin to degrade.

The organization Olive Oils from Spain recommends consume it within 18 months from the date of packaging and respect the manufacturer’s instructions. Once open the bottle it is convenient to use it in one or maximum three months.

Oils that are high in polyunsaturated fats, such as corn or canola, will go rancid faster than olive oil. Olive oil is mainly monounsaturated fat and also contains antioxidants and natural compounds that protect it from rancidity; but still needs to be stored the right way to preserve its benefits and be consumed within a reasonable opening time for best results.

Olive oil does not get along well with light or heat. Direct light affects it considerably. To prevent oxidation and loss of its nutritional properties, many of the oils are packed in dark glass bottles or opaque material.

Proper storage

Olive oil must be protected from air, light, heat and humidity.

The container must be properly closed to prevent contact with air from accelerating its decomposition.

Save in opaque bottles, oil cans or containers to protect it from light.

Always clean the oil can to remove debris of old oils that can contribute rancid notes and deteriorate the flavor.

Store at room temperature, away from heat. The correct temperature is 20ºC. It is not a good idea to store it in the hood cupboard or near the hob or oven.

Avoid sudden changes in temperature. If the oil has thickened or solidified due to excess cold, you should place it in a place at room temperature so that it returns to its normal state.

How to know if olive oil is rancid?

Put olive oil in a cup, put your hand on the bottom to heat the oil and cover the top with your hand as well. Shake the oil to release the aromas and then inhale deeply. Extra virgin olive oil may have grass, fruit or herb scents freshly cut, among others. Oil stale smells like crayons, wet cardboard, sawdust or putty.

Al try out The oil can detect flavors such as green apple, citrus, grass, artichokes or herbs. Have a slight feeling of ardor in the mouth and throat, they are positive qualities.

The rancid oils are not harmful in small amountsbut they don’t taste very good and their benefits will be gone.

Unless you use the oil in large amounts on a daily basis, you may want to consider purchasing in small bottles with the oil that you will cook in a few weeks.

It may interest you:

Leave a Reply

Your email address will not be published. Required fields are marked *