In Portuguese culture, olive oil has a prominent role and is a must in most kitchens. Whether it’s seasoning salads, enriching cod dishes or flavoring to the sugars, this “liquid gold” is valued both for its unmistakable fragrance and for the benefits it brings to health. Rich in antioxidants and healthy fats, olive oil has long been part of national gastronomic inheritance, and is also a symbol of the country’s agricultural and cultural heritage.
However, there is something that many people are unaware of: olive oil does not last forever. If it remains stored for too much or in inadequate conditions, it eventually deteriorates and may no longer be safe for consumption.
The US Oil Association (Noneaa) recently released some guidelines that help identify the signs that olive oil is no longer able to use food.
How to realize if the olive oil has spoiled
According to Noneaa, it is essential to pay attention to changes in the aroma and taste of olive oil. “Oil develops strange flavors and odors when it has passed its best moment,” explains the organization, quoted by. In practical terms, an oxidized olive oil can exude a wax paint -like odor, and has a flavor that reminiscents sprinkling nuts.
If you notice these characteristics, the product is likely to be unfit for consumption, although it can still be used for other domestic purposes (such as lubrication or cleaning).
How long do you consume after opening?
Another important recommendation is related to the time that olive oil can be consumed after the packaging opens. According to NaOAA, the ideal is not to exceed three months of use for food purposes. After this period, the risk of degradation increases substantially, affecting both taste quality and nutritional benefits.
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What affects your durability?
The longevity of olive oil is not just the time that remains stored. Among the main factors that influence their stability include:
– Olive – Some are more susceptible to oxidation than others.
– Harvesting and Production Quality – The way olives are caught, processed and stored has a direct impact on the resistance of olive oil on deterioration.
– Mixtures and Compositions – The combination of different types of olive oil can change their durability.
– storage conditions – Exposure to light, heat and oxygen accelerates the degradation process.
To maximize the life of olive oil, it is recommended to keep it in a cool place and far from sources of light, preferably in dark glass or metal containers, which reduce exposure to air and brightness.
Care to maintain quality
Although many consumers associate olive oil with long durability, the truth is that their quality can get worse rapidly if the proper storage precautions are not taken. The period of three months after opening, proposed by NaOAA, serves as a safe reference to ensure that the olive oil is in the best consumption conditions. In case of unusual odors or flavors, it is best to leave it to non-food uses, avoiding health risks.
In short, taking care of olive oil is to ensure both the authenticity of Portuguese flavors and the safety of those who consume it.
After all, even “liquid gold” deserves to be preserved to keep its properties and continue to be prominent on the Portuguese table.
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