Olive oil is a delicate product, subject to oxidation phenomena that compromise its freshness and flavor. Inadequate storage can lead to the loss of polyphenols, essential fatty acids, and natural antioxidants, reducing its nutritional value.
Therefore, knowing how to store olive oil at home properly is really important to maintain the oil’s quality intact. Use dark or stainless steel bottles, as dark glass bottles or stainless steel containers protect the oil from light. Consequently, avoid transparent bottles and plastic, which can alter its quality.
Additionally, it is ideal to store the oil in a cool, dark place at a temperature between 12 and 18 °C, avoiding placing it near heat sources like stoves and radiators.
After each use, seal the cap tightly to limit air contact. If you purchase 5-liter cans, transfer the oil into smaller bottles to reduce oxidation.
And above all, avoid temperature fluctuations: do not leave it in places that are too cold or hot. In winter, if it solidifies slightly, bring it back to room temperature without heating it.
Extra virgin olive oil has an optimal shelf life of about 12-18 months from pressing, but it should preferably be consumed within six months of opening to enjoy maximum freshness:
Marche oil is an Italian excellence of great variety. The Marche region boasts a production of olive oil of the highest quality. Among the most appreciated names are:
Additionally, the following varieties are highly appreciated:
