Storage of olive oil
Storage
Extra virgin olive oil, if well preserved, can last for a long time without changing its chemical and organoleptic characteristics.
- Temperature: the optimal storage temperature is 14-18°C. High temperatures accelerate chemical degradation reactions. At low temperatures, on the other hand, the oil tends to solidify without losing its initial nutritional and organoleptic characteristics. The frozen oil can become liquid by heating it above 18°C for a few hours.
- Oxygen: the contact with air develops a series of oxidative reactions that alter the chemical composition of our food radically changing color, smell and taste, making the oil unedible. Fortunately, genuine olive oils have a number of minor compounds including tocopherols and polyphenols that, in addition to determining a greater nutritional value, perform an important antioxidant action able to safeguard the oil over time.
- Light: an oil in a transparent glass bottle, exposed to sunlight or artificial light will undergo rapid alterations of its color and taste. Contrary to what one might think, oils with an intense green colour must be better protected from radiation because of their abundance in chlorophyll.
