Like all fats, olive oil is a delicate product. It becomes rancid very easily and needs to be stored carefully to preserve its flavor and health giving properties. It should be stored in a clean and dry at a temperature between 15-20 degrees C.
There are two main issues to keep in mind when storing olive oil: it is easy to "polluted" by other odors and off quickly enough. It absorbs other flavors and odors, which makes an excellent base for essences and perfumes. However, in the same way that perfume is absorbed it will also take on any bad odor when it is exposed. For this reason, it should always kept in clean containers and odorless stored in cabinets or rooms where it is not exposed to strong odors such as smoke, paint, mold or fuel.
Like many natural products, olive oil goes through a series of stages of life. Wen pressed again, it is often not balanced and can be aggressive and disorganized in the aroma and flavor. It stabilizes about a month after the production, acquisition of harmony and its own character. Oil month at its peak, since it gradually loses the flavor and intensity. After two years, it is flat and tired and should be discarded.
Before you bring a bottle home, pay attention to where she was listed in the store. Make sure it is stored in cans or bottles, stained glass, not the clear, and transmit those stored under bright lights or close the window. Look for the harvest date and expiration.
Bottles of olive oil should not be refrigerated. Condensation can occur on the lid and drip water back into the oil, which could affect the flavor of the oil and cause rancidity.
There are two main issues to keep in mind when storing olive oil: it is easy to "polluted" by other odors and off quickly enough. It absorbs other flavors and odors, which makes an excellent base for essences and perfumes. However, in the same way that perfume is absorbed it will also take on any bad odor when it is exposed. For this reason, it should always kept in clean containers and odorless stored in cabinets or rooms where it is not exposed to strong odors such as smoke, paint, mold or fuel.
Like many natural products, olive oil goes through a series of stages of life. Wen pressed again, it is often not balanced and can be aggressive and disorganized in the aroma and flavor. It stabilizes about a month after the production, acquisition of harmony and its own character. Oil month at its peak, since it gradually loses the flavor and intensity. After two years, it is flat and tired and should be discarded.
Before you bring a bottle home, pay attention to where she was listed in the store. Make sure it is stored in cans or bottles, stained glass, not the clear, and transmit those stored under bright lights or close the window. Look for the harvest date and expiration.
Bottles of olive oil should not be refrigerated. Condensation can occur on the lid and drip water back into the oil, which could affect the flavor of the oil and cause rancidity.
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