Olive Oil on your shelf or in the fridge
Preserving and Storing Olive Oil Like all other oils, extra-virgin olive oil should be stored in a cool, dark place. Its flavor is strongest immediately after it is extracted from the harvested olives, and its taste, fragrance and color are all at their peak. Olive oil undergoes oxidation while in storage and its flavor and taste will deteriorate at a steady pace. Mild olive oils are oxidized particularly fast, and have a shorter shelf life. Although all olive oils will inevitably become too oxidized to consume, this process can take up to three years. Olive oils that are fruity or spicy tend to resist being oxidized longer than other olive oils.
In order to preserve the quality of the extra-virgin olive oil that you have at home, make sure you store it in a cool and dark area. A dry kitchen cabinet far from heat sources or even the refrigerator will suffice to keep your olive oil fresh for some time, although olive oil solidifies when stored in the refrigerator and will require several minutes of thawing before you will be able to use it again. Containers should be made of glass, porcelain or stainless steel and should never be made of plastic or reactive metals.
store olive oil, olive oil storage
Technorati Tags: store olive oil, olive oil storage
