The preservation of olive oil and its uses

“New oil, old wine”. The worldly wisdom clearly pinpoints that contrary to wine, the ageing worsens the qualities of oil and it is recommended to consume it always in the same year of production.

Has oil got  an expiry date? Our loyal consumers pose this question and we can affirm that the product generally has to be best before 18 months from the date of packaging.

Oil, properly stored in sealed containers, retains for a long time without problems, even after the expiry date indicated on the label because, by nature, it contains antioxidant compounds (phenolic compounds) that protect it from the rancidity, although their action is attenuated over time. First of all, oil has to be protected from direct light and heat. When the product is exposed to air contact, it must be consumed in a relatively short period of time, paying attention to close the cap tightly after use. Contrary to what might be expected, the cold doesn’t cause alterations in the product structure and its shelf life.

Oil tends to freeze to temperatures close to degree. Furthermore, oil is not a good conductor of heat and, as a consequence, the solid appearance remains also during the summer season; it only needs to shake it because the flavouring substances have solidified and all put to the bottom of the bottle. In relation to the flavour, there is a misunderstanding: it is often said that the acidity is a basic parameter for the quality of extra virgin olive oils ( an analytical data confirmed only by a laboratory analysis). When the flavour of an extra virgin olive oil, squeezed of late, is overwhelming, causing a light tingling in the throat, is easily considered by the consumer as an excess of acidity while it is a fruity that delights the experts.


Credits: Ideapositivo

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