Higher quality oils generally last longer. For this reason, it is important to learn the genealogy by reading the label on the olive oil bottle. Before purchasing the oil, we should also look for signs of stale and preserve it carefully so that it is as fresh as possible. The important thing is that the olive oil is stored in the most suitable conditions before and after purchase, as explained below.
Good Olive Oil
Olive oil is generally in good condition in terms of quality and taste when it leaves the place where it is produced. But then it reaches the end consumer in a spoiled state because it is stored in the wrong conditions. Many consumers do not realize that they are buying a low quality product. This explains the reason why consumers, especially in Mediterranean countries, prefer to buy olive oil directly from the producer. From of old, in some olive-growing regions, a defect such as rancidity is a desirable trait. But there is a growing awareness of high quality and compliance with international standards that define extra virgin olive oil. If you buy olive oil that is rancid or does not meet the standards stated on its label, you should always report your complaints to the seller - the producer.
In new markets, many people cannot understand olive oil labels. Olive oil is often praised for its health benefits. However, for example, more than half of the olive oils sold in North America are refined. This means that the beneficial properties of the oil disappear. However, the availability of high quality olive oil for sale in countries such as the United States has allowed the options to multiply. However, it is not possible to buy a good olive oil by tasting it in supermarkets and we do not know under what conditions it is preserved.
Things To Pay Attention
The principles regarding the best storage of bulk olive oil also apply to olive oil bottles. Humidity, light, air and high temperatures are the enemies of olive oil quality. Do not buy olive oil sold in colorless bottles because the light accelerates oxidation. Care should be taken that there is little or no gap in the neck of the bottle, and oils that show signs of leakage should not be purchased. Because air will replace the leaking oil. Also, do not buy bottles with cork caps that can leak air.
Olive oil is mostly yellow in color, but this varies between light yellow, dark and golden yellow. Sometimes a slight green color can stand out. Sometimes the color of the oil is green rather than yellow. As olive oil gets stale and oxidized, its color darkens. Look carefully at any oil that has a precipitate at the bottom of the bottle. The cloudiness seen in this precipitate is the harbinger of anaerobic fermentation and this fermentation has started to have a negative effect on the flavor of the olive oil.
However, it is not possible to determine the quality and taste of olive oil according to the color and filtering condition.
For this reason, experts taste olive oil in colored glasses to avoid being affected by its color.
Make sure to check the production date and expiry date of olive oil. Unfiltered matte olive oils are not as long-lasting as others. You should also not buy a filtered oil produced more than 12 months ago. Unfiltered oils go stale much faster.
Storing Olive Oil at Home
Olive oil generally stays slower initially. This depends more on what olive varieties are produced and how well they are processed. Store your olive oil at 14 - 16 ° C in an environment away from light and be careful not to leak air. Do not pour your olive oil into another bottle. At ambient temperatures below 14 ° C, some flavor components of olive oil may crystallize and affect the taste. This is often an irreversible change. You should consume your olive oil within 1 month after opening the bottle.
- Check Harvest Date: Do not buy if the harvest date is more than 12 months.
- Buy Extra Virgin Olive Oil: It is not enough to be cold pressed.
- Try to Understand Where Olive Oil Come From: Try to understand whether olive oil is the product of one garden and is bottled there.
- Check the Acid Value of the Oil: 0.8% means only extra virgin olive oil and lower acidity ratios mean higher quality.