Oxidation

The oil, over time, is doomed to oxidize, and oxidation inevitably leads to the progressive rancidity of the product.  Therefore, the extra virgin must be protected from light, heat and contact with oxygen, since all these are factors that speed up its oxidation and therefore reduce its health properties (quantity of phenolic substances) and the organoleptic qualities (smell and taste). Therefore, we recommend you keep your EVO in bottles that are preferably dark or in small stainless steel containers and always store it in a closed container, away from sources of light, heat and other foods, especially from products such as detergents, of which inevitably it would absorb smells.

If  you are storing your EVO in metal cans, after a few months we recommend you transfer it in containers of limited capacity (half a liter or even a quarter of a liter) in order to exhaust the oil more quickly over time compared to what happens with the use of a bottle larger (0.75lt or 1.00 lt).

This simple solution, especially for those who have a limited consumption of oil, reduces the contact time of the extra-virgin oil with the oxygen present in the air that is in the bottle’s head space during use, preserving its characteristics and keeping it better. For the same reason, always close the bottle or container immediately after use.

Ampules and other open containers

Absolutely avoid the use of ampoules and open cans of various kinds, even if beautiful and decorative.

The use of ampoules and open cans in catering establishments has been definitively forbidden by recent legislation (Law 161 of 30 October 2014, Article 18, paragraph 1 c), so ask that the oil be served in a closed container and labeled (if in the bottle, that it is equipped with an overflow stopper). In fact, even the best extra virgin olive oil is destined to quickly oxidize if not kept properly.

Ideal storage temperature

Also remember that the ideal storage temperature of olive oil is around 15 ° -16 °.C (60 F). Temperatures much lower or higher tend to reduce shelf life, which, however, as indicated by current legislation, should preferably be 18 months from the date of bottling indicated on the label.