Throughout the world geography Spain is known for olive oilthe golden liquid obtained from pressing olives and with a great presence in Mediterranean cuisine.
Its benefits are counted by the handful, making it a invaluable diet companion to protect the body from inflammation, oxidative stress, cognitive decline and cardiovascular risk.
The body of scientific studies is growing on the virtues of oil: It has been confirmed that EVOO prevents neurodegenerative diseases, depression, type 2 diabetes, arrhythmias and heart attacks, and various types of cancer.
Buying your favorite bottle and leaving it in any corner of the kitchen or not paying attention to the Details when cooking with virgin olive oil extra points are taken away from their quality.
Although olive oil does not expire as such, its greatest enemies are light, heat and air, from which you must protect your liquid gold to preserve the organoleptic properties that make it so coveted, intact.
These are the glaring mistakes with olive oil that you won’t make again after reading this article.
Improper storage
The first rule for getting the most out of olive oil is to store it in the right place: the ideal temperature should be between 18 and 24 degrees. Therefore, do not even think about refrigerating it.
Just as it does not like the cold, you should also keep it away from heat sources such as the oven or heating and from temperature spikes.
The best place to store it is in a dry, cool, dark cupboard. You should also not keep it next to your kitchen stove,
Transparent plastic container
Even though you are used to seeing it in transparent plastic bottles, it is the worst type of packaging to preserve the qualities of EVOO intact.
Decant your oil into a darker container, preferably glass or tin.as explained to The Spanish Wenceslao Moreda, head of the Department of Quality, Purity and Technology of Olive Oil at the Institute of Fats.
Opaque bottles protect the oil from light, while materials such as glass are ideal for not allowing oxygen to pass through, which is responsible for oxidation.
It takes a century to consume it
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You may have spotted a good deal at the supermarket and bought some oil as if it were for a wedding, but the reality is that to enjoy it to the fullest and not perceive a flat or rancid taste, it is best to consume it within a reasonable period of time.
The best before date is usually 12 months.and it is best to consume it within 9 months of the bottling date, although some survive optimally up to 36 months. If olive oil is filtered, it lasts 1 to 2 years. However, contact with light or heat usually deteriorates it sooner.
Of course, nothing happens to you if you consume it later.
Single use
According to oils The Spanish, It is possible to reuse olive oil up to 5 times in optimal conditionssince this oil withstands high temperatures better than other varieties without decomposing thanks to its composition.
In fact, there is a false belief that you cannot fry with olive oil or that it is better not to cook with extra virgin olive oil and relegate it to raw or salads.
From Carbonell They clarify that it is perfect for all kinds of recipes, for making pastries, and even for frying. Thanks to its high stability, Olive oil can withstand high temperatures without degrading or losing antioxidants and phenolic compounds.as confirmed by a study published in Antioxidants.
Exceeding the smoke point
The most important thing for cooking olive oil and take full advantage of its benefits is not to overheat it. Your main goal should be to not exceed the smoke point.
From Easy CookingThey explain that Olive oil burns when it exceeds 215° C. In the case of Extra virgin olive oil, its smoke point is lower, located at 160° CYou can help yourself with a kitchen thermometer.
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