Olive oil should be stored in the proper conditions to maintain quality and avoid rancidity. During storage, the olive oil reacts with the oxygen in the supernatant of the storage bottle to produce peroxides resulting in its oxidation (rancidity).
Consumers should therefore:
- Store in a shady place to protect from light and high temperatures.
- Always keep the bottle closed in order to protect it from the presence of oxygen.
- Avoid prolonged storage (shelf life of up to 18 months).
- For everyday use, storage in dark, preferably glass containers are recommended, of low content.
- For cooking use it should be added towards the end of the meal to keep its ingredients as unchanged as possible.
- It can be used for frying but without overheating (temperature <180 ° C). It is understood that when frying, most of the antioxidants (beneficial ingredients) are destroyed.
It is also important for the consumer to study the label on the packaging, which gives us information on the category of olive oil, the acidity, the date of bottling and expiration, the net weight, the storage instructions and the name of the packer.
Source: General State Laboratory – Ministry of Health