How to buy and store olive oil?
The purchase of olive oil
Olive oil bearing the mention "Extra Virgin" such as Oliv&sens Négrette, Picholine, Aglandau and Bouteillan olive oils, guarantees that the olive oil has been extracted without solvents or refining process and does not contain any defects. . It also guarantees that the polyphenols, these precious anti-oxidant components, are present unlike other denominations.
However, an oil called "Extra Virgin" will see its qualities destroyed if it is exposed to light and heat.
Be careful to check the storage and selling conditions (avoid using a transparent glass bottle exposed to full light), and also make sure that the oil sold corresponds to the year's harvest.
This way, you will avoid buying a simple ‘vegetable fat’ without any qualitative properties.
We have, for the reasons mentioned above, on the one hand chosen opaque glass containers, thus limiting exposure to light; on the other hand we have selected a spout with a glass ball, which both limits the entry of oxygen and which allows the oil to be poured finely, limiting the flow.
The preservation of olive oil
Unlike wine, olive oil does not improve over time, quite the opposite.
The ‘best before date’ is 18 months from the date of harvest.
After the purchase of olive oil, certain factors must be considered in order to avoid the acceleration of the deterioration of olive oils and their good conservation. It is therefore necessary to be very vigilant with regard to light, temperature and air.
To preserve an olive oil well, it is important to be very careful:
- to avoid temperature variations;
- to keep the oil in a cool place (around 18°C);
- to keep the oil away from light to avoid rancidity;
- not to consume oil that has been in use for more than 6 months (loss of ardor and aromas).
Ideally, it should be kept in a dark and cool cupboard, with the bottle tightly closed to prevent the entry of oxygen.
