How to Store Olive Oil

Virgin olive oil is a natural fruit juice that preserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, and is the only vegetable oil that can be consumed virgin and raw.

Its calorific value is 9 calories per gram (the same proportion as any other animal or vegetable fat).

Fats are essential nutrients to our body. Its function provide the energy that allows us to develop physical and intellectual activities.

In addition to making our meals tasting even better, fats have an undisputed biological value since the tissues need lipids for its activity. Moreover, as some vitamins (A, D, E, K) are only soluble in fats, lipids necessarily depend to be absorbed.

• Keep it away from places with strong odors, as olive oil can absorb very strange odors quite easily.

• To keep the olive oil at home the best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air.

• We strongly recommend storing the oil at 70 degrees Fahrenheit/21 degrees Celcius. Another option is to store olive oil in a wide-mouth glass jar in the refrigerator. Even though it solidifies, you can easily spoon out any amount you need. A clear jar is fine because it's dark inside the refrigerator most of the time.

  If you don't want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances. We recommend storing premium extra-virgin olive oils at room temperature. If refrigerated, condensation could develop and adversely affect their flavor. Refrigeration does not affect the quality or flavor of other olive oils. If unopened, the oil may keep for as long as two years.

Remember that the olive oil is best after one year or 18 months after the date of packaging.

Never refill new oil in containers holding seats of old oils or uncleaned container, because will get rancid.