Olive oil is one of the most essential foods in the kitchen. It is used to sauté, dress or fry, but it can also be the protagonist in salads, the famous pa amb tomà quet, in a burrata with tomato or in other preparations. Therefore, it is essential to know how to preserve it, so it will not spoil and we can enjoy it for longer.
The first thing to know, explains Luis Riera, technical director and food technologist at the consulting firm SAIA, “is that oil is a fat and, therefore, it does not break down microbiologically.” What does that mean? that we should not worry about the appearance of bacteria that can be harmful to health.
One thing that does happen is that fat breaks down over time. Oxidation occurs that gives the oil a rancid taste and forces us to throw it away. But in addition to time, there are other factors that can accelerate this oxidation and that we must avoid to prolong the life of this food.
Following Riera’s advice, you should never save the oil:
1. Exposed to light: There is a reason why olive oil tends to come in dark bottles and that is that light accelerates the oxidation process of this food. Therefore, the advice is always to store it in pantries or cupboards and not expose it to too much light.
2. Without a lid: It’s that simple, the best thing you can do for your oil is always to leave it with the lid on. This food in contact with air oxidizes faster and that is when it takes on a rancid taste.
3. Near the stove: Heat is not a friend of this product. You should store it in a place at room temperature, cool and ventilated.
Contrary to what is believed, there is no problem with keeping the oil in the fridge. The only thing that being a fat, the cold solidifies it, as it happens with butter. It is likely that in an oil exposed to low temperatures you will find white lumps, but do not worry, this is normal. When it is at the correct temperature, it will return to its liquid state.
And how can we know if an oil is bad? “If we are talking about a new oil, which is closed, the only way is to try it and see if it is rancid,” explains Riera. This does not imply health risks in small quantities, only the bad taste. The other way is quite obvious, see the best before date of the bottles indicated by the producers.
Regarding which are the oils with a longer useful life, Riera points out that “all types have different fats and their speed of degradation depends on this.” The most durable would be extra virgin olive oil because it is a product that is less involved in its production method and receives less heat.
In summary, to take care of the oils at home and that they do not spoil, you have to keep them covered, and in a dark and cool place.
