Tips for using EVOO properly

WE ALL KNOW THE WONDERS THAT EVOO OFFERS, BUT WE MUST ALSO PAY ATTENTION TO HOW IT IS STORED AND USED – HERE ARE SOME RECOMMENDATIONS

Extra virgin olive oil is a near-daily part of the Mediterranean diet. Often, though, we don’t know how to use and store it in an optimal way to preserve its properties. Here are some tips we recommend to make sure your EVOO is always of the highest possible quality.

Extra virgin olive oil doesn’t have an expiration date; while it doesn’t technically expire, it does have a best-by date. Once the recommended period for consumption has ended, the oil then begins to lose its properties. Its taste and smell may also change, but it won’t make us intoxicated under any circumstances.

As we already know, olive oil isn’t seasonal, so you can consume it all year round. Just remember to store it in optimal conditions. EVOO is natural olive juice that ends up oxidising, but if we preserve it correctly, its oxidation can be minimised.

We must always try to keep the oil in the container it was originally sold in since it is designed to protect the oil from heat and light as much as possible. Exposing the oil to long periods of light and temperatures over 23º will increase the product’s oxidation.

We should also avoid keeping it close to where we store detergents and other cleaning products since the oil will quickly absorb any odors. Finally, remember that, just like other fats that can freeze, the oil will end up freezing at low temperatures, so we must not store it at low temperatures.

When cooking with oil, remember not to exceed 220º under any circumstances, as this will alter its molecular structure and it will lose its nutritional properties. Always try to fry around 160º to 190º to preserve all of the oil’s properties.

Do not cook with previously-used oil that has turned dark in color; you can reuse oil, just as long as its appearance has not significantly changed. Dark-colored oil means it can no longer be reused, as it may be harmful.