It’s a deep-rooted habit in many Portuguese kitchens: buying olive oil and keeping it in the pantry, out of sight and ready to sow. The problem is that this place, as common as it is practical, may not be the best place to preserve one of the most valuable products of the Mediterranean diet.
The warning comes in an article from , which quotes internist Alexandre Olmos. According to the expert, the pantry rarely offers ideal conditions for preserving extra virgin olive oil, mainly because of the temperature and presence of light, factors that accelerate the degradation of the product.
Effect of light and air
Olive oil oxidizes easily when exposed to light or prolonged contact with oxygen. This process not only changes the flavor but also reduces the concentration of natural antioxidants, responsible for much of its health benefits.
The impact is particularly evident in early harvest olive oils. Greener and more intense, both in aroma and taste, they are also more sensitive to storage conditions. When poorly maintained, they quickly lose the characteristics that distinguish them.
Packaging also counts
In this process, packaging plays a decisive role. Transparent bottles let light through and accelerate the wear of the oil, unlike dark bottles, which offer greater protection. Olmos also points out the size of the packaging as a factor to be taken into account: the larger the bottle, the longer the olive oil remains in contact with the air after opening.
For those who consume olive oil moderately, opting for smaller bottles can help to better preserve the quality of the product over time.
Where does it make sense to store olive oil
According to the expert, olive oil should be kept in a cool place and protected from light. The refrigerator appears as a possible alternative, although less consensual. At low temperatures, the oil solidifies, but this process does not imply a loss of quality.
When necessary, simply heat the bottle slightly in a water bath so that the oil returns to its liquid state, keeping its properties intact.
Use in the kitchen also makes a difference
In addition to storage, Alexandre Olmos draws attention to the way in which extra virgin olive oil is used. With a relatively low smoke point, it is not the most suitable choice for prolonged frying, where it ends up losing flavor and nutritional value.
Using it raw or in slightly heated preparations remains the most effective way to take advantage of the qualities that make extra virgin olive oil such a valued product.
Executive Digest highlights that, despite being a common practice, storing olive oil in the pantry continues to be among the behaviors most frequently advised against by experts when the objective is to preserve the quality of a central ingredient in Portuguese cuisine.
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