Olive oil is one of the most used products in Portuguese cuisine, but many consumers may be storing it in the wrong place without realizing it. Exposure to light, heat and oxygen can accelerate degradation and compromise flavor, aroma and part of the nutritional value.
Known as the “liquid gold” of the Mediterranean diet, extra virgin olive oil is a delicate product. Despite appearing resistant, it undergoes changes when exposed to inappropriate conditions for too long.
Light and heat are the greatest enemies
The warning has been issued by health and nutrition experts, who remind us that olive oil should be stored in cool, dark places and away from heat sources. Storing it next to the stove, near a window or on the counter can reduce its quality more quickly.
According to a study published in the scientific journal, the explanation lies in the oxidation process. When olive oil comes into frequent contact with light, heat and oxygen, it begins to lose important compounds, including antioxidants and polyphenols, associated with its characteristic flavor and nutritional interest.
Studies on the conservation of extra virgin olive oil indicate that exposure to light and high temperatures can accelerate the loss of quality. Therefore, choosing where the bottle is stored makes more of a difference than many consumers imagine.
Be careful with transparent bottles
Another common mistake is keeping olive oil in transparent containers or leaving the bottle exposed for too long. Dark packaging helps protect the product from light, especially when it comes to early harvest or more intensely flavored oils.
For those who consume little olive oil, it may be preferable to purchase smaller bottles. Thus, the packaging remains open for less time and there is less contact with oxygen whenever used.
Once opened, the bottle must be tightly closed. This simple gesture helps to better preserve the aroma and prevent the oil from losing its freshness before consumption.
Where should you store olive oil?
The ideal is to store the olive oil in a closed cupboard, in a cool pantry or in another place protected from light and heat. The important thing is that you stay away from the stove, oven, sunny windows and areas where the temperature varies a lot.
Some experts admit that the refrigerator can help prolong conservation, especially in very hot homes. However, olive oil can become cloudy or solidify when cold, returning to its normal state at room temperature.
This visual change does not mean that the product is damaged. Still, for everyday use, a cool, dark place is often the most practical option for most families.
Also be careful when using
In addition to storage, the way olive oil is used also influences the preservation of its characteristics. Extra virgin olive oil is especially valued in cold dishes, salads, vegetables, fish, bread or finishing recipes.
When subjected to very high temperatures for a long time, it can lose part of the compounds that give it aroma and flavor. Therefore, you should avoid letting it heat up excessively or reusing it too many times.
This does not mean that olive oil cannot be used in hot cooking, but rather that it must be treated with some care to better maintain its properties.
Small gestures avoid waste
Storing olive oil correctly is a simple way to avoid waste and maintain the quality of a product that is important in Brazilian food and gastronomic culture.
The essential rule is easy to memorize: away from light, away from heat and always tightly closed. These three precautions help to better preserve the flavor, aroma and freshness of the oil.
At a time when the price of olive oil continues to weigh on many families’ budgets, protecting each bottle is also a way to save. A small storage error can cause good olive oil to lose quality prematurely.
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