Olive oil has always been valued for its taste and cosmetic properties. Buy olive oil today you can in all supermarkets, but that's right to choose and store it can not all.
How to extend the shelf life of olive oil?
It is very important to store the product so dear in all senses of the word correctly. But even the most experienced housewives will not be able to help you with advice if you chose the "wrong" oil. Buy good and fresh oil will help a few tips:
- Always study the bottle and label carefully. Production and oil spillage should be carried out only in one country. Moreover, there should be indicated both the manufacturer and the firm that was engaged in the spill.
- Olive oil is not wine, and over the years it gets worse. Try to buy oil, which was spilled no more than six months ago.
- Where should I store olive oil? Most often the mistresses store the oil in the original container. When buying, carefully examine it: the bottle must be sealed, not allowed to pass sunlight. The ideal option is a darkened bottle.
- You will never be able to determine the color and quality of oil. The color depends only on the color of the raw materials used. Most often, the oil is a blend of dark and light olives. The shelf life from this is completely independent.
- Never buy oil "in reserve." Over time, it loses its taste and useful properties.
How to store olive oil?
Olive oil does not apply to products of long storage, so try to buy only fresh oil. Although the manufacturer sets a storage period of about 24 months, it begins to lose its properties after 9 months.
The main points to which you need to pay attention:
- When deciding how to store olive oil, remember the two most evil of its "enemies": light and air. Sun rays and air lead to rapid oxidation and the appearance of a rancid taste in the oil.
- The temperature for olive oil should be cool, and the storage location - darkened. It is better to store olive oil in a place where it is constantly dark and dry.
- Many people think that storing olive oil correctly in the refrigerator, since this is the coldest place. This is a misconception. In fact, at low temperatures you will see the formation of sediment. These white flakes are nothing but thickened hard fats. If you pull out the oil and hold it at room temperature, the sediment will disappear. This is a good way to check if the oil is real. But keep it in the refrigerator is not worth it.
- Very dangerous for olive oil is freezing. After defrosting, the oil loses its specific taste and smell, and the useful properties practically disappear.
- What kind of dishes should you choose to store olive oil as long as possible? There is nothing better than a bottle of darkened glass. You can apply a small bottle of "stainless steel". It is better to choose a small container, so less air will be
contact with oil. Use oil from an open bottle for one month. If you store it longer, the oil loses its qualities and taste. - Even if you are a very economical mistress, never use oil repeatedly after frying. After the heat treatment in this oil there is simply nothing left to be useful. In addition, during the frying process, harmful substances are formed that will enter the body.
Do not be afraid that you will not have time to use olive oil for a month and it will have to be thrown away. Thanks to its unique and specific taste, you are happy to replace them with vegetable or other oil.