Olive oil conservation

This is a completely normal physical phenomenon which is not reserved for first cold-pressed olive oil. Indeed, all virgin oils set at more or less low temperature. The oils most prone to freezing in the cold are those with a high content of monounsaturated and saturated fatty acids (olive oils for example). The oil which reacts to cold can become completely or partially solid and whitish, this does not affect its nutritional and taste qualities in any way. To remedy the situation, all you have to do is let the oil sit at room temperature for several hours (may take up to 48 hours to turn liquid again). This unpleasant phenomenon can be avoided altogether by keeping the oil in the pantry.

Olive oil has an optimal Best Before Date (BBD) and not an expiration date. The difference with an expiration date may seem slim, but it isn't. Basically, consuming a food after its expiration date is dangerous, whereas in the case of a product subject to the BBD, it is not.

For extra virgin oil, the BBD is always several months. For a very good quality product, it can go up to 18 to 24 months. While it is true that an oil stored in good conditions should not be harmful to health, extra virgin oil will gradually lose its aromas and benefits once the BBD has been exceeded.

So the question arises: how do you store olive oil?

Olive oil is quite often found in opaque containers, such as metal or dark glass. The main reason is that light is the main enemy of extra virgin olive oil. Regarding heat, the oil should be stored at a reasonable temperature. Avoid high heat, but also the refrigerator. This is because the oil will crystallize and cloud over at too cold a temperature. By the way, if you buy an oil that has crystallized, you just need to be patient and place it at an ideal storage temperature, around 18 C. The crystals will gradually disappear. Do not shake it or place your oil near a heat source, you may affect its quality. Finally, concerning the crystals, a good quality oil crystallizes a lot when an oil cut, therefore of poor quality will not crystallize.

The oxygen in the air has a negative effect on olive oil. It is therefore advisable to open a bottle for direct consumption. Do not leave an oil for several weeks or months in a container such as a decanter.

Yes, we don't necessarily think about it, but olive oil tends to absorb odours, so avoid leaving your bottles or containers in rooms with a strong odour or you will get a bad surprise.

Therefore, store the oil in a cupboard protected from light, in a room neither humid nor dry.