Olive oil is a versatile product that is used in cooking and baking, as well as as a condiment to complete dishes. When stored properly, freshly squeezed oil lasts up to two years. To proceed correctly it is important to protect it from light, heat and oxygen; when it is not kept in the right conditions it becomes rancid and develops an unpleasant odor.
Steps
Part 1 of 3: Extend Oil Life with Proper Storage
Step 1. Protect it from light
Solar and fluorescent light bulbs deteriorate their quality. Put the bottle of oil in the pantry, in the kitchen cabinet, in the cupboard or in another dark room with a door; never leave it on the kitchen counter, window sill or other place where it remains exposed to light for a long time.
Step 2. Choose the right container
The ideal is a stainless steel can or a dark glass bottle, so as to increase the protection from light. Olive oil is often sold in clear glass bottles; if you don't have another container to pour it into, wrap it with aluminum foil to fix it.
Do not use reactive metals such as copper or iron; these materials contaminate the liquid and trigger unwanted chemical reactions
Step 3. Close the container with an airtight lid
Oxygen is another element that causes the oil to degrade. Whichever container you choose, make sure it has an airtight cap to prevent contact with air; every time you use the oil remember to close the bottle carefully.
If you are concerned that the lid does not seal the opening well enough, wrap the top of the container with a small sheet of cling film before putting the lid on
Step 4. Keep the oil cool
The ideal storage temperature is 14 ° C, but you can store it safely in environments up to 21 ° C. The best place to put the bottles of oil is the cellar or a cold and dark pantry; if you don't have any better, choose the coldest wall unit in the kitchen.
- You can also put them in the refrigerator, although it is not strictly necessary if you can ensure the correct temperature outside the appliance.
- However, in hot, humid climates where the temperature often reaches and exceeds 27 ° C, it is worth storing the oil in the refrigerator for storage.
- Inside the appliance the oil could solidify and become cloudy; you may also need to bring it back to room temperature before using it. Simply transfer it to the pantry and wait about half an hour for it to return to a liquid state.
Step 5. Store large quantities of oil separately
When you buy it in large batches, pour about 1 liter into a bottle for daily use. Carefully seal the largest can, keep it in a cool, dark place and open it only to refill the bottle.
Buying oil in large cans saves money, but in this case the storage procedures become even more important
Part 2 of 3: Choose a Long Lasting Oil
Step 1. Check the harvest date
The olive oil is at its maximum freshness within one year of the olive harvest; however it is perfectly safe to consume for another 12 months. To buy the freshest or most durable product possible, read the indication of when it was harvested on the label and choose the one with the most recent production date.
If the time of harvest is not indicated, refer to the time of bottling. When well preserved, olive oil is edible for 18-24 months after being transferred to the bottle
Step 2. Choose the one sold in dark or metallic containers
This way you make sure it has been protected from fluorescent light and UV rays during production, transport and in-store display; since light degrades it, you make sure that the one in dark containers lasts longer than the one packed in clear glass bottles.
Step 3. Avoid product sold in plastic bottles
This material does not protect it from light as much as dark glass and metal, so its life itself is already shorter. In addition, it tends to have a lower content of carotene, phenols and chlorophyll, the antioxidants of olives.
Step 4. Take one of the bottles found on the back of the shelf
When you can't buy a product stored in dark bottles or stainless steel cans, choose the one located in the back of the shelf, as it has been protected from some light contamination from the containers that are in front.
Part 3 of 3: Using Olive Oil
Step 1. Add some before eating
Olive oil is a delicious condiment that you can pour on dishes just before serving; gives more body to the flavors and enriches the dish, enhancing its organoleptic properties. Add some to these foods right before serving:
- Pasta.
- Hummus.
- Soups.
- Salads.
Step 2. Garnish the meat with a drizzle of oil
Just before enjoying the steak, fish fillet or your favorite piece of meat, add a small dose of oil to make the dish more juicy and flavorful; season with salt and pepper according to your preferences and bring to the table.
Step 3. Use it instead of butter
Olive oil is an excellent substitute for butter in many preparations, especially baked ones. Instead of spreading butter on toast, bread, muffins or plumcakes with candied fruit, try using a little oil.
If you have fresh bread, mix the oil with the balsamic vinegar and dip it before eating
Step 4. Season the salads
Fresh olive oil does not have a "greasy" and "heavy" taste, so it is ideal for making vinaigrettes or salad dressings. You can use a proven recipe or try experimenting by combining:
- Olive oil.
- Rice, wine or balsamic vinegar.
- Lemon juice.
- Honey or maple syrup.
- Mustard.
Step 5. Use it in the kitchen
Despite its bad reputation, you can cook and fry in a pan with this fat instead. Its smoke point (the temperature at which it starts to burn) is between 210 and 252 ° C, depending on how refined it has been. Most home-made preparations take place at 120-200 ° C, so olive oil is perfectly safe to use for:
- Fry in a pan.
- Brown.
- Stir-fry.
