The wonderful gift of the olive: how and where to store olive oil

How to store uncovered olive oil

Although olive oil is sold in small containers, it is still not possible to use it for several days. It is enough to place an unopened bottle in a dark, cool place, but how to store open olive oil is of interest to many who love this product.

The ideal container for storing olive oil is a glass tinted bottle, or stainless steel containers can be used. The main thing is that it must be tightly closed to prevent oxidation of the product. The smaller the container volume, the better, because the area of ​​contact of the product with air will be smaller. Where to store open olive oil - everyone decides individually, but in any home there is the right place for it.

Many are interested in the question - how much you can store the remaining olive oil after frying. So, regardless of where such oil is stored - in the refrigerator or not, frying on it again is not recommended. During the first frying, the beneficial properties of olive oil are lost, and instead of them, substances are formed that can harm the body.

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Choice of containers

Good oil can be found on sale in two types of packaging - glass bottles and cans. If you see a product in a plastic bottle in a store, it is recommended to refrain from purchasing it. A quality product is never bottled in plastic containers: it is either a fake or a mixture of two vegetable oils - olive and sunflower. There can be no question of any useful properties of such a product.

Glass bottles

Most often we see olive oil in glass on the shelves. As a rule, this is a top-class product - it has high quality and the best taste. The ideal option is a dark glass container with a sealed lid. This bottle protects the product from exposure to light and provides the longest shelf life - 1.5–2 years. If you have purchased olive oil in a transparent bottle, it is recommended to wrap it in foil or a dark cloth: due to the sun's rays, the product may become rancid.

It is very important that the lid is tightly closed without letting in oxygen. Of course, when using oil, it is impossible to avoid contact with air.

That is why it is recommended to purchase small bottles without stocking up for future use.

Tin containers

Many manufacturers fill their product in cans. This oil is usually a class lower than the oil in the glass, but it is also of fairly good quality. Olive oil can also be stored in tin cans for a long time - up to 1 year - provided that the container has not been opened.

Tin cans are well suited for long-term storage of the product, but they are not very convenient for daily use.Most often, after purchase, the oil is poured into a glass container. If you decide to leave the olive oil in the tin, make sure the lid is tightly closed after each use.

How to tell if the oil has gone bad

There is a lot of cheap product on store shelves that has gone rancid or musty, which consumers are accustomed to, considering it normal.

The defining traits of expiration are taste and aroma.

If, during tasting, you feel astringency, light sourness, it is dangerous to eat such oil.

A slight bitterness is the norm for a fresh extract, but a pronounced unpleasant aftertaste indicates spoilage.

The expiration odor is similar to the following:

  1. Plasticine, pencil lead.
  2. Stale linen.
  3. Vinegar or rubbing alcohol.
  4. Nail polish.

Another sign is the excessive fat content of the oil.

It is slowly absorbed into the skin, the consistency is unpleasant when touched. Such a product cannot be used even for cosmetic purposes.

Olive extract should not be consumed after the expiration date: signs may indicate moldy olives during processing or oxidation of the oil, which will negatively affect the state of the digestive system or affect metabolism.

The sediment in olive oil is mistaken for signs of poor quality raw materials, but this is a characteristic feature of the product after cold pressing.

How to store olive oil after opening it

If you regularly purchase olive oil, then you probably know about its beneficial properties.

This product is not only a culinary one, the extract from olives is an excellent cosmetic product, it can even be used for making homemade ointments! In the fight against "bad" cholesterol, it is the first helper, and salads seasoned with it are distinguished by an exquisite and delicate taste. In order for the valuable properties of the product to be revealed harmoniously, you need to know how to properly store olive "gold".

You object - well, what is there to know? Stands in the kitchen, next to the stove, and that's all. There is nothing special to be wise. However, under the influence of light and high temperature, it deteriorates rapidly.

Not only does it quickly become rancid, it also loses valuable properties. To prevent this, provide the olive product with optimal storage conditions.

And we will tell you how to do it at home.

We buy the right product

Olive oil is sold in different containers, in different quantities. On sale you can find:

  1. Cans.
  2. Glass bottles.
  3. Plastic containers.

Your choice often determines the budget. But when buying olive "gold" you should not save. If you don't want to spend a lot, you can buy unrefined sunflower seeds. This is a cheap and cheerful product. Moreover, the product is of high quality, but in terms of useful properties it is inferior in many respects to valuable olive pomace.

Therefore, when you make your choice, buy only a real, high-quality product, which is packaged in dark glass containers.

Good quality olive oil is never poured into plastic containers. A good but not an elite product is sold in cans.

Comfortable temperature and place

After the purchase, it is very necessary to choose the right place. It does not like heat, nor does it like cold. Many people mistakenly believe that the ideal place for a product is the refrigerator. However, in the refrigerator, the oil undergoes some metamorphosis: a white precipitate that resembles flakes falls out. This is a natural process; at low temperatures, fats thicken.

You do not need to be afraid of this, because after warming up at room temperature, the oil will become homogeneous again, the flakes will dissolve.

The optimum storage temperature should not exceed 25 degrees. A refrigerator for storing olive products is not suitable.

So, it is not recommended to store an olive product in the refrigerator. A kitchen cabinet with opaque doors is best suited for this purpose.

About timing

To determine the correct expiration date, first read the manufacturing date on the label. Some manufacturers also indicate the deadline for implementation. But the second date implies that you did not keep the product open, and also did not allow it to come into contact with oxygen. And this is inevitable when using it. We indicate the correct shelf life in the table.

2 years 9 months 3, maximum - 4 weeks

The indicated shelf life does not depend on the container in which the product is packed. Both in a tin can and in a glass bottle, oil can be stored as long as we indicated in the table. True, it is undesirable in the refrigerator.

What not to do

There are several prohibitions on olive oil.

  1. The product cannot be used twice! That is, if you once fried something on it, it is better to destroy the remnants. Used vegetable oils, heated again, form carcinogens.
  2. Olive oil cannot be stored frozen. It completely loses its nutritional value.
  3. Opened oil is not stored. It becomes bitter from interaction with oxygen.

Get carried away reasonably

But do not think that constant use of the product will save you from a bunch of diseases.

If we carry out comparative characteristics, then olive oil can sometimes lose to its counterparts from sunflower or flax.

For example, valuable fatty acids are the main advantage of flaxseed oil, and the required vitamin E in ordinary sunflower oil is higher than in olive oil.

Eat olives as well. The fruits also contain many useful substances. It's no coincidence that everything that the olive tree gives us is included in the healthiest diet - the Mediterranean. People who adhere to it never get atherosclerosis, they rarely have pathologies of the heart and blood vessels. And the mood is always cheerful, and there are no fat people among them!

Linseed oil

Made from flax seeds, this fatty vegetable product is used as a salad dressing and added to ready-made meals. It should not be heated, since in this case it loses all its beneficial properties, therefore, dishes are not cooked in this oil.

Shelf life in unopened packaging is from 3 months to 1 year, opened packages are stored for 4-6 weeks, depending on where the product is stored. To use it as long as possible, the following rules should be followed:

  • store the product in glass containers, not plastic;
  • the glass of the bottle containing the liquid must be darkened;
  • it is best to place the container in a closet and limit access to sunlight as much as possible;
  • well retains the properties of linseed oil in ceramic or porcelain containers;
  • after opening, especially take care of the product from light, since even after half an hour of this liquid being under the sun, it can no longer be eaten;
  • never heat the oil: in addition to the fact that high temperatures deprive it of its useful properties, it can ignite with prolonged heating.

Always monitor the quality of your food. To be sure of the quality of the product, mark the number directly on the package or bottle when opening or pouring. Then you will not miss the expiration date and will only use a healthy and tasty product!

How to store olive oil properly

Many people compare olive oil to wine, but in vain. Olive oil is nothing more than pure juice squeezed from olives, and this product has nothing to do with wine. And over the years, by the way, it does not get better, but on the contrary - it loses its properties and deteriorates rapidly. Before figuring out how to properly store olive oil, you should learn how to choose this product so that it can be stored.

Storage temperature

It is optimal to store olive oil at temperatures from +12 to +16 degrees. Although it calmly tolerates up to + 25.But at temperatures below + 12 ° C, some of its components begin to settle to the bottom of the bottle.

So, the first thing to look for when buying olive oil is the label. It should indicate the manufacturer and the company that bottled the product, and it is desirable that these two entities are at least in the same country.

It makes no sense to determine the quality of olive oil by color, since both light and dark olives can be used for its production. It makes sense to give preference to a darkened container, which must be airtight. How much olive oil to store - the manufacturer indicates on the label, usually this period is 24 months. But, as a rule, after 9 months this product will begin to lose its beneficial properties, so you should not stock up on olive oil for future use. How long olive oil can be stored depends entirely on the conditions, and they can be called favorable when it is not exposed to light, heat and oxygen. Accordingly, the ideal storage space for olive oil should be dry, dark and cool.

Where to store

The next step is choosing the right storage space. It is characterized by signs:

  • Dark, protected from natural light (although artificial light is also harmful to fatty acids).
  • Temperature - 12-16C, minimum - 2-3C, maximum - 20-25C.
  • Humidity is low.

Can I keep olive oil in the refrigerator?

The answer is you can, but this will not extend its shelf life. On the contrary, prolonged exposure to low temperatures negatively affects the effectiveness of the positive effect of the product on the body.

Fatty acids crystallize at rather high temperatures - 2-5C, so white flakes appear in the bottle and the color changes (to white, with a yellowish or greenish tint). This is a normal physical process. The same happens during freezing (freezing point). The extract becomes liquid at room temperature and is quickly absorbed into the skin.

Some people try to figure out whether the product freezes in the refrigerator or not. But such an experiment will not determine the quality, and freezing can damage important organic compounds, which will, again, reduce consumption.

The best option is to send the extract to a dark cabinet shelf or closet. If kept in the refrigerator, then no more than 2 months.

How to store it correctly

Most housewives will answer the question about the ideal place for storing butter absolutely correctly - this tasty and healthy dairy product should be kept in the refrigerator. However, it is necessary to take into account a number of nuances:

  • the shelf on the door is not the most suitable place, because when you open and close the refrigerator, the temperature will constantly change;
  • a vegetable drawer at the bottom of the appliance will allow the product to remain soft enough to spread comfortably on sandwiches;
  • the coolest place in the refrigerator will maximize the shelf life.

In the manufacturer's packaging

Most often, the manufacturer for portioned bars uses foil as packaging. In this case, the purchase can be moved to the home refrigerator in the same form in which it was lying on the store shelf. This also applies to those situations when the manufacturer has chosen parchment, a plastic box or other opaque container for packaging. Goods purchased by weight, wrapped in plastic wrap, must be transferred to an oil can or wrapped in a suitable material.

In an oil can

When choosing an oiler, it is better to give preference to materials such as porcelain and stainless steel. If the container is made of plastic, the walls will be permeable to the odors of the surrounding food. In addition, washing can be difficult.

The basic requirements for a container for storing butter are as follows:

  • opaque walls;
  • tight-fitting lid.

In a properly selected oiler or container of suitable characteristics, butter is stored in the refrigerator for up to 3-4 weeks.

In foil

To prevent the delicate taste from spoiling, foil is great as packaging. The product wrapped in this material will not lose its properties for up to 20 days.

In parchment paper

Paper is breathable, so the product will not suffocate. At the same time, the parchment will prevent airing. For storage, the piece is wrapped in 2 layers. The quality will last up to 10 days.

Package

The shelf life in a closed form directly depends on the container in which the product is packaged in production. The most common options are:

  1. Plastic. Products of dubious quality are poured into plastic bottles, often a mixture of olive and sunflower (or rapeseed) oils. Such a product belongs to the category of the cheapest and lowest standard. It is of no value for gourmets, does not have a characteristic taste or smell, and becomes unusable after 3-5 months after production. A responsible manufacturer who strictly adheres to the technology will never pack the result of his labor in a plastic container.
  2. Tin. The oil in a tin is a middle class. It meets the basic quality standards and can be stored in the original container for a year.
  3. Glass. Products in such packaging are of the highest grade. The oil in the glass does not lose its nutritional and therapeutic properties for two years.

Learning to understand the varieties of olive oil

Unrefined olive oil obtained by cold pressing is most appreciated. It does not contain any additives. The best is considered to be Extra Virgin olive oil - extra virgin oil. It is found to be the most useful and therefore the most expensive. Virgin olive oil - the oil of the second extraction - is somewhat inferior to Extra Virgin olive oil in taste, aroma and benefits, but it is also a high quality product.

It is better not to use unrefined oils for frying, as when heated they begin to burn and give a bitterness. But they are great for preparing cold dishes.

Pure olive oil - oil obtained by mixing refined and unrefined oils. However, most often in stores you can find Olive oil, which is also a mixture of unrefined and refined oils (with a predominance of the latter). It does not have a pronounced taste and smell. It is less useful than refined oils, but works well for frying.

There is also Pomace olive oil. It is produced from raw meal by means of extraction. Then it is mixed with cold pressed oil. Suitable for frying. It is the cheapest, its qualities are inferior to the previous two types.

Who is the product contraindicated for?

It is used as an independent therapy in various fields. To enhance the effect, combine with other types of oils. Despite the impressive list of useful properties, it has contraindications. Therefore, if available, you should stop using cumin oil.

List of contraindications:

  • individual intolerance to the components;
  • taking medications that lower glucose levels;
  • children under 6 years of age;
  • low pressure;
  • pregnancy;
  • acute gastritis, ulcerative formations;
  • bleeding;
  • hemorrhagic diathesis;
  • severe liver and kidney disease;
  • after organ transplant.

In rare cases, the use of caraway seed oil is not recommended for purulent formations on the skin, for wounds. When ingested, manifestations of allergic reactions are possible in the form of dizziness, nausea, vomiting, swelling of the throat, lips, face. It is not recommended to ingest the product in its pure form. Consuming cumin oil is not compatible with alcohol.

Experts recommend purchasing cold-pressed cumin oil.The use of this technology in production contributes to the maximum preservation of nutrients in the composition.

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Open bottle storage rules

After unsealing, the product is poured into a small container for quick use. Leftovers are tightly closed and stored in a dark, cool place. Draft beer is also stored in such conditions. After opening the package, it is best to pour the olive oil and store in glass, but plastic is not recommended. There are a few more nuances for organizing storage.

Good:

  • packaged in 250 g bottles;
  • the container is dark brown with a wall thickness of 0.5-1 cm;
  • containers are stored in the dark;
  • temperature + 15 °.

Badly:

  • after opening, the entire volume remained in the 3-liter canister;
  • forgot to screw the bottle cap back on;
  • the container is kept warm and in the light;
  • plastic box.

What bottle do you buy olive oil in?

In the big In the small

In what container to store olive oil

After uncorking, the oil must be poured, regardless of the container into which the product was poured during production. Better to use a glass jar or bottle with a thin neck. If the glass is transparent, it must be darkened by wrapping it in foil, thick paper, dark cloth.

In a narrow and thin bottle, a small area is in contact with air, which retains the beneficial properties longer. The bottle can be earthen or porcelain. The optimal volume is 100-300 g.

Tin cans are not suitable for storage after opening. The metal oxidizes on contact with air, toxic compounds are formed in the contents. Plastic also negatively affects the composition. During long-term storage, especially when the plastic is heated, its compounds react and turn into a liquid, making it poisonous and dangerous. You also can't store coconut oil in plastic or metal.

It's easy to store olive oil after opening a large package, but there are some nuances:

  • after opening the package, check the quality for taste;
  • poured into glass thick-walled narrow containers of 100-300 g;
  • transparent bottles are wrapped in foil, parchment, cloth;
  • tied with a thread;
  • put away in a dark, cool place;
  • periodically check the safety of stocks.

Containers made of thick opaque glass and ceramic products are suitable for storing olive oil.

Temperature regime

The ideal temperature for oil is + 10 ... + 14 °. It is difficult to achieve such an indicator at home. But the product will keep well even at + 22 ... + 25 °, if the right container and the right place are chosen.

Where to store

The storage space is selected cool and dark. Kitchen cupboards with closing doors are suitable

It is important to keep the oil away from the stove and heating appliances. Ideal if the apartment has a separate storage room

Afraid of bright lighting and honey at home.

If there is no dark place, the packaging with the liquid is protected from light with improvised means. Cover with a thick cloth, wrap in opaque paper or foil.

Types and benefits

In the Mediterranean, it is very revered, there is little that is prepared without adding it. In our cooking, olive oil is used relatively recently. Greece is the birthplace of oil, which can be divided into three types, which differ in their beneficial properties and taste:

  1. Olive oil. It is a refined product to which cold pressed oil is added. Without characteristic aroma and taste, it is often used for frying.
  2. Fine virgin. The cold-pressed product is obtained from not very good quality olives. The smell and taste are less pronounced, all the beneficial properties are not preserved.
  3. Extra virgin. This product is obtained from high quality fruits, it retains the healing properties, aroma and taste of fresh olives. The most expensive of the above options.

Everyone decides for himself which view suits him best.For example, an unrefined product is suitable for salads, but a refined one should be taken for frying. Of course, the choice will largely depend on the financial capabilities of the buyer, since you will have to pay a lot for a natural product.

The oil has a delicate aroma, it is enriched with polyunsaturated acids, minerals, vitamins. If you use oil correctly and regularly, then it will have a good effect on the human body:

  1. lower glucose levels;
  2. cholesterol plaques will collapse;
  3. large vessels with small capillaries will strengthen;
  4. blood pressure is normalized;
  5. the gastric mucosa will be protected from hydrochloric acid;
  6. digestion will improve;
  7. metabolism will increase.

Many women moisturize their skin with such a beneficial product. It is not for nothing that it is included in the formulations of many everyday creams and masks for body and hair care.

How to choose

When buying oil, you should decide what exactly it is for. If it was purchased for frying in a pan, it is not necessary to overpay for Extra Virgin. Nobody will get much benefit from it, rather - on the contrary. For frying, it is better to choose a refined product.

There are several other definitions for good quality oil. It is desirable that the container be marked "DOP". This designation is used for a product that is made and bottled in the same country where the raw materials for its manufacture grew. The “IGP” mark on the label will indicate that the oil was not made and bottled where the olives were grown.

Another important point to watch out for is the time between manufacture and release of the product. The smaller it is, the more useful the oil is, which has not been in contact with the environment for too long.

The color of the olive oil is irrelevant in this case. It can be greenish to yellow in color. This depends on the variety of olives used to produce it. As well as the degree of their ripeness, processing technology and the region of growth.

Under the influence of light, this product loses its quality, so it would be more correct to buy it in tin containers or dark glass bottles.

Spill date is an important indicator

The freshness of the oil is determined by the date it was bottled. The closer it is to the time of purchase, the better. It is good if this time does not exceed 6 months, since the long journey to the consumer deprives the product of a significant part of its useful qualities.

The average shelf life of olive oil is 1 year. But you can often see the manufacturer extend this time to 24 months. With proper storage, the product will not really lose quality even after 2 years, but its taste and aroma can change significantly. Therefore, it is best to choose the freshest oil from the entire range.

When buying, it is important to pay attention to the location of the product on the shelf in the store. If light falls on it, it is best to take the product from the deepest shelf. Products with a more recent release date are usually put there.

Products with a more recent release date are usually put there.

How to store olive oil

Rule 1. You should take care of the safety of the product already at the stage of its purchase

So, if the oil initially does not meet quality standards anywhere, no tricks will help.

To choose a truly valuable and useful product, you need to remember several important points.

  • It cannot be taken for future use, even if an unprecedented discount has been announced for it in the store, since it is not stored for a long time.
  • Before dropping a bottle of oil into your shopping basket, you need to carefully read the label - the manufacturer and packer must be registered in the same country.
  • The date of manufacture is of fundamental importance - if the oil is more than 6 months old at the time of purchase, it is better to leave it in the store.
  • It is best if the cap on the bottle is twisted and not closed, because tightness is one of the main requirements when storing olive oil.
  • The color of the product does not depend at all on its quality, but solely on the variety of olives, therefore, this is of no fundamental importance.

Rule 2. Shelf life: the less, the better

Of course, this applies to all products without exception. But in the case of olive oil, this rule becomes even more relevant, because it is not so much about preserving gastronomic, but about healing qualities.

So, even if, according to the information on the bottle, the shelf life of olivaoil is 2 years, it should be borne in mind that already 9 months after production, it will gradually lose its usefulness. Of course, it will be possible to fry on it for a long time, but it is hardly worth expecting healing power from such oil.

The ideal shelf life for olive oil is 3-12 months, but up to 1.5 years is acceptable. But it should be borne in mind that the more time has passed since its manufacture, the less useful it will become.

Rule 3. Oil must provide an airless space.

In other words, the ideal option for its safety is maximum tightness. The fact is that, entering into a chemical reaction with air, the oil begins to gradually oxidize. As a result of this, by the way, quite natural chemical reaction, an unpleasant bitter taste appears in it. In addition, olivaoil is a strong absorbent, that is, it is able to absorb strong odors, while losing its natural one.

If the bottle is open, its contents should be used as soon as possible, maximum within a month. And, of course, the vessel must be properly closed during all this time.

Rule 4. Light is the enemy of olive oil

Those who often buy olive oil could not help but notice that the most expensive and high-quality varieties are sold in dark glass bottles or tin containers. Of course, this is no coincidence: sunlight causes unwanted chemical reactions, due to which the product quickly loses its quality.

With this in mind, it is best to keep it away from light, including artificial. When asked where to store olive oil, the answer is unequivocal: in a dark and cool closet.

Rule 5

Attention to temperature conditions. It is believed that the magic oil bottle is best kept in the refrigerator.

However, this is a dangerous stereotype! The ideal temperature range for this product is 12-16 degrees Celsius. True, if suddenly the temperature rises to 25 degrees, this will not lead to its deterioration in the same way as lowering it to 12 degrees, however, frequent heating and cooling are harmful to it. Moreover, stay in the refrigerator!

It is believed that the magic oil bottle is best kept in the refrigerator. However, this is a dangerous stereotype! The ideal temperature range for this product is 12-16 degrees Celsius. True, if suddenly the temperature rises to 25 degrees, this will not lead to its deterioration in the same way as lowering it to 12 degrees, however, frequent heating and cooling is harmful to it. Moreover, stay in the refrigerator!

Incidentally, as a result of the forced sharp cooling, a sediment may appear in the bottle. But there is no need to worry about this, because this is an additional confirmation of the high quality of the product. In addition, if the oil is warmed up to room temperature, it will disappear, but it will not itself lose its healing qualities. However, such temperature "experiments" also need to be minimized.

Now, knowing how the healing olive oil should and should be stored, we will be able to extend its consumption naturally. The main thing is to protect the precious glass bottle from air, light and temperature fluctuations and not go into unnecessary savings. It is better to purchase less oils, but do it more often.

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