Many have already replaced the usual sunflower oil with olive oil, although it is more expensive. Golden viscous liquid can give dishes an incredible taste and aroma. At the same time, it is also very beneficial for health. It is used in its pure form, in cosmetology, in combination with other components. But you need to know how to store olive oil after opening it so that it does not lose its healing properties.

Types and benefits

In the Mediterranean, it is very revered, there is very little dish prepared without its addition. In our cooking, olive oil has been used relatively recently. Greece is the birthplace of oil, which can be divided into three types, distinguished by their beneficial properties and taste:

Everyone decides which type suits him best. For example, an unrefined product is suitable for salads, but for frying, you need to take a refined one. Of course, the choice will largely depend on the financial capabilities of the buyer, since you will have to pay a lot for a natural product.

The oil has a subtle aroma, it is enriched with polyunsaturated acids, minerals, vitamins. If you use the oil correctly and regularly, then it will have a good effect on the human body:

Many women moisturize their skin with such a useful product. No wonder it's included. in the compositions of many daily creams and masks for body and hair care.

Selection rules

It is necessary not only to properly store olive oil at home, but also to be able to choose a quality product. It is often counterfeited due to increased demand. You must first carefully examine the label of a bottle of oil: it must have been produced and packaged in the same country.

In a quality product will not contain preservatives, flavorings and other impurities. So you need to thoroughly study the label for the presence or absence of such. It is better to choose the product that was made no more than six months ago. If you are infrequently going to use oil, then buy a container that is not very voluminous so that it can be stored and not deteriorate during the entire service life of you.

You can find oil that is sold on tap. Then you can taste it, evaluate the aroma. A bitter taste paired with an unpleasant odor is a clear sign of a spoiled product. If the aroma is very strong, do not immediately rush to buy it - this is a sign that many flavors were used in the manufacture.

But the color of the liquid is usually not paid much attention. He has little to say. The color is greenish and light yellow. The hue directly depends on the ripeness and variety of olives, the method of their processing, and the place of growth. This indicator does not affect the quality in any way.

Storing an open jar

In stores, it is stored in containers that are hermetically sealed. In a tin container, the product can retain its properties for more than a year, in glass - for a year and a half. But the shelf life after opening is reduced. How much can an open bottle or a jar to store, at what temperature and where - worries many housewives. Experienced cooks advise to use it within two months. This term also applies to vegetable oils. But if the storage conditions were violated, the product may deteriorate earlier.

The main thing is to remember all of the above and then you don’t have to worry about the condition of the oil, each time checking before cooking whether it has deteriorated.

Capacity Criteria

In the store you can buy olive oil in a can or glass bottle. And in many kitchens, it is then stored in them. But it is better to choose the most suitable containers that will meet the following criteria:

The optimal conditions for storage include constant temperature and humidity, as well as the complete absence of sunlight. At home, a kitchen cabinet with opaque doors fits these criteria. It should be located away from the stove and batteries. But only small amounts of oil can be stored there. If you have a cellar or basement in a private house, you can safely store large volumes of the product.

The shelf life of olive oil after opening does not depend on the quality. The unrefined and refined versions are able to retain taste and beneficial properties for the same time. In a metal factory container, the shelf life is one year, in glass it increases up to two years. But only if the rules of storage are observed. The shelf life of an opened product can be extended by tightly closing the container and filling it with oil to the very brim.

This fragrant liquid is considered to be a valuable and tasty product. But it's best not to stock up if you're not going to use it as soon as possible. Buy small containers, which usually last an average of a month.

If the expiration date begins to come to an end, then you can start using it for other purposes:

If the oil began to lose its characteristic aroma, then add fragrant spices to it, for example, oregano, mint, garlic, basil. Herbs convey their aroma well. But you should not store such a product for a long time, use it within ten days!

With olive oil, you will emphasize the taste of ready-made dishes, improving them, increasing the benefits for your health. Do not save the product, after opening it, most of the useful properties in it will be preserved for one month. Use it quickly for your own benefit.

Attention, only TODAY!

It is quite difficult to replace olive oil with other products that are equally beneficial to the body. Today it is not difficult to find it, because it is sold in all stores.

To find a useful olive oil, you need to know what type it belongs to, how it was made, and how long it can be stored. If all these steps have been taken, then the next question is, how to store olive oil after opening it. The taste of the oil, as well as the presence of useful elements in it, will depend on the conditions of detention.

Olive pomace contains oleic and linoleic acids, which cannot be replaced by any other products. In addition, it contains a lot of vitamins that help heal wounds, treat certain diseases and have a beneficial effect on the condition of the skin, which is why this dressing is so loved to be used in various fields. As long as the product remains in the package, these substances can remain in it, and you need to choose a product that can be stored for no more than a year from the date of production, but after the container has been opened, the life of this dressing is reduced to 30 days. We do not add this Provence dressing to all dishes, and within 30 days it will not be possible to use it up to the end. Therefore, it will not be superfluous to know some secrets, how to store olive oil, which will help to keep the product longer, and not lose useful properties.

Unrefined Olive Oil Prestige Line Extra Virgin

• Store olive oil in the refrigerator you can’t - there it loses all its unique qualities. But the refrigerator will help to check the suitability of the product - if you leave the oil from the olive there, then white flakes form on it. These are solid fats that harden quickly in the cold, and they do not pose a health hazard. To get rid of them, you just need to put the oil in a warm room. But if the cold only helps to assess the suitability of the goods, then it remains to be seen can olive oil be stored in the refrigerator? Cold will not spoil the product if it is in the refrigerator for no longer than 14 days. Then all the unfavorable processes start, and the useful characteristics of the product run out. All of the above refers to the Extra Virgin type of oil, natural and made without chemical processing. There is also a refined product that can be used for frying. After the first roast Can you store olive oil in the refrigerator?, but it is not subject to frying a second time.
• Ordinary sunflower oil is kept cool, but if this is not worth doing with olive oil, then where to store olive oil? This can be any closed and dry place that protects the product from light and air. You just need to ensure that the air temperature in such a cabinet does not exceed +25 degrees, otherwise the product will again lose its useful qualities.

• Another important factor is the container in which the product is packaged. From that where to store olive oil, will depend on all its benefits. Buying oil in plastic containers, you can forget about its beneficial properties. Such packaging does not retain all the necessary substances, and even vice versa, does not save the product from the harmful effects of light. Therefore, the answer to the question where to store extra virgin olive oil, unequivocal - only in a dark glass bottle. Manufacturers also produce other packaging for oil, for example, tins. They are inconvenient to use during the cooking process, but problems how to store olive oil in a tin does not occur - you just need to clog the container after use, or pour it into glass.

How to properly store olive oil?

Choosing where to store olive oil after opening the bottle, it is worth finding a place farther from the heat so that the goods do not deteriorate

It is better to hide it in a dark locker with a comfortable temperature.

If it didn’t work out to find a dark glass bottle, then it’s worth wrapping the container in foil, or in other ways protecting it from harmful effects

The product must not interact with oxygen, so it is better to fill the container to the top

This is the basis of how to properly store olive oil after opening. If you don’t follow the rules, then the result can only be the loss of a non-standard taste product, but this does not mean that the oil will become unusable. Many find this dressing as a remedy for diseases, and then advice, how to store open olive oil contribute to the health benefits of a properly selected and stored product.

In modern supermarkets and via the Internet, you can buy products that are called a real storehouse of valuable trace elements and qualities. Among them is an extraordinarily healthy and tasty olive oil, which, if you know how to store, can work real miracles in the human body. This is worth talking about, because growing and processing a crop is not as difficult as saving it without loss of useful properties and taste.

Why do we value olive oil?

This product of natural origin is of great value, primarily because of its excellent taste. It unobtrusively emphasizes the taste of salads, is indispensable in the preparation of various sauces, including mayonnaise, and is suitable for frying.

But the main thing is its healing properties. Olive oil, unlike others, can be used even with ulcers and other violations of the process of digestion of food - it will not harm the condition in any way, on the contrary! Naturally, this can be argued only with respect to a real, “live” product obtained by minimal industrial processing.

It must be stored under all conditions so that it does not go rancid and lose its healing power and turn into a completely useless low-quality product.

Rule 1. You should take care of the safety of the product already at the stage of its purchase

So, if the oil initially does not meet quality standards anywhere, no tricks will help.

To choose a truly valuable and useful product, you need to remember a few important points.

• It cannot be taken for future use, even if an unprecedented discount has been announced for it in the store, since it is not stored for a long time.
• Before putting a bottle of oil into your shopping basket, you need to carefully read the label - the manufacturer and the packer must be registered in the same country.
• The date of manufacture is fundamentally important - if the oil is more than 6 months old at the time of purchase, it is better to leave it in the store.
• It is best that the lid on the bottle is twisted and not plugged, because tightness is one of the main requirements for storing olive oil.
• The color of the product does not depend on its quality, but solely on the variety of olives, therefore this is of no fundamental importance.

Rule 2. Shelf life: the less the better

Of course, this applies to all products without exception. But in the case of olive oil, this rule becomes even more relevant, because it is not so much about preserving gastronomic, but healing qualities.

So, even if, according to the information on the bottle, the shelf life of olivaoil is 2 years, you need to keep in mind that after 9 months after production, it will gradually lose its usefulness. Of course, it will be possible to fry on it for a long time, but it is hardly worth expecting healing power from such an oil.

The ideal shelf life of olive oil is 3-12 months, but up to 1.5 years is acceptable. But it should be borne in mind that the more time passes from the moment of its manufacture, the less useful it will become.

Rule 3. The oil must be provided with airless space.

In other words, the ideal option for its preservation is maximum tightness. The fact is that, entering into a chemical reaction with air, the oil begins to gradually oxidize. As a result of this, by the way, completely natural chemical reaction, an unpleasant bitter aftertaste appears in it. In addition, olivaoil is a strong absorbent, that is, it is able to absorb strong odors, while losing its natural one.

If the bottle is open, its contents should be used as soon as possible, maximum within a month. And, of course, the vessel during all this time must still be properly closed.

Rule 4. Light is the enemy of olive oil

Those who often buy olive oil could not fail to notice that the most expensive and high-quality varieties of olive oil are sold in dark glass bottles or tin containers. Of course, this is no coincidence: sunlight causes unwanted chemical reactions, due to which the product quickly loses its quality.

With this in mind, it is best to keep it away from light, including artificial. When asked where to store olive oil, the answer is unequivocal: in a dark and cool closet.

Rule 5. Attention to the temperature regime

There is an opinion that a bottle of magic oil is best kept in the refrigerator. However, this is a dangerous stereotype! The ideal temperature for this product is 12-16 degrees Celsius. True, if the temperature suddenly rises to 25 degrees, this will not lead to its deterioration in the same way as a decrease to 12 degrees, however, frequent heating and cooling are harmful to it. Especially - stay in the refrigerator!

Incidentally, as a result of forced rapid cooling, a precipitate may appear in the bottle. But you should not worry about this, because this is an additional confirmation of the high quality of the product. In addition, if the oil is heated to room temperature, it will disappear, but it itself will not lose its healing qualities. However, such temperature "experiments" should also be minimized.

Now, knowing how to and should store the healing olive oil, we will be able to extend the period of its consumption in a natural way. The main thing is to protect the precious glass bottle from air, light and temperature fluctuations and not to go into excessive savings. It is better to buy less oils, but do it more often.

Until recently, olive oil was considered a delicacy. And now it can be purchased at any store and at a very affordable price.

Olive oil is widely used not only in cooking, but also in cosmetology.

How long can oil be stored?

When buying oil, be sure to find and read its expiration date. Typically, this is one year. However, some housewives notice that after nine months, the oil begins to deteriorate.

First of all, buy olive oil in a dark container.

The place where the oil is stored should be cool enough - 15-16 degrees.

Opened oil should be stored in a glass container, while the lid should be tightly closed.

The shelf life of olive oil depends on its storage conditions, the average shelf life is from three months to twelve. But if you store it properly, you can extend its life to three years. Here you need to observe the conditions of temperature, it should be from twelve to sixteen degrees. You also need to protect it from light, store it in a dark place.

What can be the shelf life of olive oil depends on its quality. If the label does not indicate how long it can be stored, then I advise you to use this oil before the expiration of the year, since then its taste changes greatly. Store olive oil in a dark and cool place. If the bottle has already been opened, then the oil can be stored in this form for no more than two months.

Olive oil can be stored in a cool dark place for even two or three years, but you should use the opened oil within one to two months. Green olive oil can be stored for up to 3 years.

In general, the average shelf life of olive oil is no more than two years, but it varies by variety and information about the storage time must be looked at on its packaging. It is desirable to store in a glass container, and not in a plastic container.

The oil should be kept in a dark place, such as a kitchen counter, so that sunlight does not fall on it, otherwise it may oxidize. And then the olive oil will have a rancid taste. It is also not recommended to keep oil near an electric stove.

The maximum shelf life of olive oil is 2 years.

But I would not advise buying oil, which, for example, is already worth 14 months. You will feel the difference if you dress the salad with fresh butter and one year old. Over time, it completely loses its exquisite taste and can even spoil the dish. I speak from my own experience!

Manufacturers usually indicate the shelf life of olive oil on their websites. Consumer properties of olive oil retains throughout the year. After one and a half years, it is not recommended to consume it inside. Opened bottles can be stored for the same time, provided that the storage rules are observed.

The shelf life of real olive oil does not exceed 12 months. After that, even under ideal storage conditions, the oil loses most of its nutrients and turns from a useful product into an oil like any vegetable oil.

The standard shelf life of olive oil is 3 to 12 months. But it's important to store it properly. Olive oil is stored at a temperature of +12 to +20. You need to store it in a dark place (the oil is afraid of both daylight and artificial light) It is not recommended to store it in the refrigerator!

The shelf life of olive oil depends on the variety of olives, on the purification technology. So always pay attention to the label. Usually closed oil is stored in a dark, cool place for about a year. Open oil should be used within 3-6 months.

As a rule, information about the expiration date is indicated on the bottle label. Manufacturers are different, the timing may be different. The olive oil that we buy is kept in an open bottle from a few weeks to three months (the shorter the period, the better, which means no preservatives or other oils are added).

For the best preservation of any oil, it should be stored away from the stove in a dark place.

It is not for nothing that olive oil is popular all over the world - it is not only tasty, but also incredibly healthy. It contains a variety of minerals and vitamins. In addition, natural olive oil is one of the most expensive. To get the most out of such a valuable product, you need to know how to store olive oil properly.

I will say right away that it is not difficult to do this at home - the storage rules are quite simple.

We choose high-quality and natural

First you need to buy a good olive oil:

• do not save - a cheap product is often at best diluted with other less valuable vegetable oil;
• do not buy "in reserve" - ​​the shelf life of the olive oil is not so long, especially after opening the container;
• read the label - the same company, which is located in the country where the olives grow (Italy, Greece), should produce and bottle.

By appearance it is difficult to determine whether the product is of high quality - the color can vary from light yellow to grayish green. Presence of sediment can confirm quality or vice versa. In addition, it is customary to store olive oil in an opaque or darkened container, as sunlight adversely affects the unique properties of the product.

Rules for storing olive oil

In fact, there are not so many rules for storing olive oil. Sunlight and air are the 2 factors that have a negative impact.

When closed, that is, without contact with air, the oil remains fresh and practically does not lose its properties for about 2 years. But only if the container is in a dark place - the sun's rays from the best and highest quality will very quickly make bitter and unhealthy.

After opening, the shelf life is reduced, since in this case it is simply impossible to exclude the ingress of air. If you have a large container, then it is better to pour a certain amount into a small jug with a tight lid and use it, topping it up as needed.

Where is the best place to store

The best place for storage is a cabinet away from the stove. It is desirable that the cabinet door is not made of glass. That is a dark and cool place.

But the refrigerator is not very suitable for these purposes. More precisely, there is no point in such storage, since this does not affect the shelf life in any way. But with the help of a refrigerator, you can check whether the product is purchased natural. The fact is that at low temperatures, some fats precipitate in olive oil - light flakes are obtained, and the contents of the bottle become cloudy. There is no harm from this, but no benefit either. It is better that the consistency of the oil is homogeneous, then the necessary substances, for which this product is so valued, will be evenly distributed.

Temperature and timing

Now let's move on to numbers. The maximum storage period is 24 months, but only if all conditions are met. Although many experts believe that already 9 months after the spill, the amount of useful substances in olive oil begins to decrease. Especially if it is a cold-pressed product, that is, unrefined, without any additives. This is what is considered the best. Refined is stored longer, as it has been purified, and there are practically no oxidizing components left, however, as well as some unique substances.

The ideal storage temperature is 14-16 degrees. If the constant temperature is above 20 degrees, then it is not worth storing open olive oil for more than 1 month - bitterness appears, indicating the beginning of oxidative processes.

Low temperatures in this case are not appropriate - they do not affect the timing. Unless they are below zero. Often, housewives, trying to extend the shelf life, send the oil, like other products, to the freezer. With olive, this technique is ineffective, on the contrary, freezing negatively affects its taste and benefits.

Plastic, glass or metal?

Let us dwell separately on the material of the container in which the oil is sold and stored.

The most common is glass. If it is dark in color, then such dishes are rightfully considered the best. This material does not oxidize, but still passes the sun's rays.

Often sold in tin containers. Such packaging is definitely not afraid of the sun. However, after opening, it is better to pour the oil from it into the same glass. The fact is that tin, upon contact with oxygen, begins to oxidize. And even if you were assured that the container is made of stainless steel - play it safe.

Plastic is the worst thing you can think of for long-term storage of any vegetable fats. And a responsible olive grower always tries to avoid the use of this material.

Ceramic or porcelain works well. From such materials, you can safely buy containers for daily use.

By the way, you can not only pour olive oil into a jug or a smaller container, but give it unusual flavor notes. For example, cook.

In the end, I suggest watching a video that tells some of the secrets of choosing a good olive oil: