Let's analyze in detail the conditions for the proper storage of extra virgin olive oil:
TEMPERATURE: The temperature range at which oil should be stored is between 10°C and 24°C; the optimal temperature is around 14-18°C. At low temperatures, the oil tends to solidify and take on a grainy consistency that is not very pleasant to the eye. However, freezing does not cause the loss of the initial nutritional and organoleptic characteristics. Frozen oil can become liquid again by leaving it at room temperature for a few hours.
OXYGEN: Foods exposed to air undergo oxidative reactions, which change their chemical composition and alter their color, odor, and flavor. Olive oils, if genuine, naturally contain a series of minor compounds, including tocopherols and polyphenols, which determine their high nutritional value and counteract the effect of oxidation. However, to preserve the organoleptic qualities of the oil intact, it is advisable to minimize exposure to air.
LIGHT: Direct exposure to light promotes the alteration of components sensitive to light and therefore modifies the composition and quality of an oil. Oil in a transparent glass bottle, exposed to sunlight or artificial light, will rapidly undergo changes in its color and flavor.
CONTAINERS: The containers for storing freshly produced oil are currently stainless steel tanks. The ideal containers for retail sale that protect the oil from light, air, and high temperatures are dark glass bottles or tinplate packaging. Let's analyze in detail the conditions for the correct storage of extra virgin olive oil:
DID YOU KNOW THAT:
if the oil is stored in large glass bottles, it is recommended not to screw the cap on completely. In fact, if the temperature of the environment where it is stored increases, the risk of breakage of the glass container also increases due to the pressure accumulated inside.
How to store olive oil
TEMPERATURE: The temperature range at which the oil should be stored is 10-24 °C; the optimal temperature is around 14-18 °C. At low temperatures the oil tends to freeze, but without losing its nutritional properties. The frozen oil can become liquid again by keeping it above 18 °C for few hours.
OXYGEN: Foods exposed to air undergo oxidative reactions, which vary their chemical composition and alter their color, smell and taste. Authentic olive oils naturally contain minor compounds such as tocopherols and polyphenols, which determine their high nutritional value and prevent the side effect of oxidation. However, to preserve the original quality of the olive oil, it is good to minimize the exposure to air.
LIGHT: Direct exposure to light alters the light-sensitive components and modifies the composition and quality of the olive oil. In fact, if the oil is stored in a transparent glass bottle and it is subjected to sunlight or artificial light it will undergo rapid changes in its color and flavor.
CONTAINERS: The containers for the storage of the freshly produced oil are currently the stainless-steel tanks. The ideal containers for retail sale that protect the oil from light, air and high temperatures are dark glass bottles or tinplate packaging. DID YOU KNOW? If the oil is stored in big glass containers it is better not to close tightly its top. In fact, if the temperature in the room rises, the risk of breakage will rise because of the higher pressure inside the glass container.
