If you store your olive oil incorrectly, you risk losing not only its delicate flavor, but also its health benefits. Here is the mistake to avoid that we all make.
Olive oil is a must in our kitchen! A real treasure for our dishes and our taste buds, but not only that. Although it should be consumed in moderation, olive oil, especially extra virgin olive oil, is known for its many health benefits. It is therefore not for nothing that it occupies a special place in our wardrobes! However, did you know that how you store your olive oil can greatly affect its quality, benefits and taste? Most of us store it in a specific place that is quite practical on a daily basis. But according to experts, this is a big mistake to avoid.
The majority of people store their olive oil near the stove or on the worktop, often in a transparent glass bottle, the kind bought at the supermarket. Although it seems convenient to always have it on hand when cooking, it is actually one of the worst places to keep it. According to experts, light, heat and air are the main enemies of olive oil. These factors accelerate its oxidation, which causes it to go rancid more quickly, thus altering its nutritional benefits and flavor.
When olive oil is exposed to high temperatures, it begins to degrade. The ideal is to store the oil in a cool place, at a temperature between 12 and 18 degrees Celsius. Prolonged exposure to heat, such as from a stove, can lead to a loss of polyphenols, the antioxidant compounds that make olive oil famous for its health benefits. Another error is also pointed out by the experts, this time it concerns the container.
The other common mistake is to store olive oil in a transparent glass bottle. However, light is another factor that accelerates the oxidation of oil, especially UV rays which quickly degrade its chemical composition. This is why it is preferable to opt for a bottle made of opaque glass or metal, capable of blocking light, and to store the bottle away from any direct light source, such as that of a window.
Air is also a major problem when it comes to storing olive oil. Once the bottle is opened, the oil comes into contact with oxygen, which begins an oxidation process. Although you may not see it immediately, this chemical reaction decreases the quality of the oil and alters its taste over time. To minimize this effect, it is recommended to close the bottle tightly after each use and to avoid storing the oil in containers that are too large if you do not consume them quickly.
To maximize the life and quality of your olive oil, store it in a dry place, away from heat and light, such as a cupboard or pantry.