Olive oil has long been considered a "lies" in the kitchen thanks to its delicious taste and many health benefits, especially for the heart and antioxidants.
However, not everyone knows how to preserve it properly to preserve the nutritional value and unique flavor of this precious oil.
According to nutritionist Kanikka Malhotra, a diabetes educator in India, olive oil is very sensitive to light, temperature, air and time. If these factors are not well controlled, they will speed up the oxidation process, causing olive oil to spoil, lose its smell and be of poor quality.
Recognize that olive oil is damaged by the senses
A bottle of poor quality olive oil often smells of wax, like gold powder or an old smell, instead of the characteristic scent of fresh fruit. In terms of color, fresh olive oil is often light yellow or light yellow.
If you turn cloudy, dark or have a layer of fog, it is a sign of damage. Damaged olive oil will be sour, bitter or rich, which will be far different from the spicy, refreshing taste of fresh oil.
Principles for properly preserving olive oil
Avoid light: Light, especially sunlight, is the number one enemy of olive oil. The oil should be stored in dark glass bottles or in a closed kitchen to minimize exposure to light.
Keep cool: Olive oil should be stored at temperatures ranging from 15°C to 24°C (about 60°F to 75°F). Do not place them near the kitchen, oven or any heat source.
Limit air: Exposure to oxygen will cause oil to quickly oxidize. Make sure the bottle lid is always covered tightly after use.
Pay attention to the time of use: Olive oil should be used within 1224 months after harvest to ensure the best quality.
Smart packaging choice
Malhotra recommends using materials such as dark glass, stainless steel or ceramic. These materials help prevent light and air from entering, keeping the purity and flavor of the oil intact.
In contrast, plastic bottles are easily permeated and can release toxic compounds, reducing the nutritional value of the oil.
